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A y^J^Y 3^PSBIOB OhBL^T
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
585Calories
46 gProtein
15 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein46 g
Carbohydrates15 g
Fiber0 g
Sugars13 g
Total Fat47 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1177 mg
Sodium520 mg
Potassium786 mg
Calcium470 mg
Iron5.4 mg
Magnesium66 mg
Phosphorus846 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.3 mcg
Vitamin C0 mg
Vitamin A558 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.7 mg
Folate145 mcg
Choline925 mg
Caffeine0 mg
Water446 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 26. The excerpt below is the record exactly as published.
A y^J^Y 3^PSBIOB OhBL^T. Six eggs, beaten separately, one cup of milk, one tea- spoonful of flour mixed in a lit;tle of the milk, one table- spoonful of melted butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.