vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ahjeen Heixoo
From Banquets of the nations, 1911
Serves 4
Serve hot for best flavor.
Presented as published in 1911. 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
327Calories
1 gProtein
74 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein0.8 g
Carbohydrates74 g
Fiber1.3 g
Sugars70 g
Total Fat5.8 g
Saturated Fat2.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol8.7 mg
Sodium19 mg
Potassium56 mg
Calcium25 mg
Iron0.7 mg
Magnesium3.9 mg
Phosphorus8.5 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A29 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6.7 mcg
Choline3.2 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 244. The excerpt below is the record exactly as published.
Ahjeen Heixoo. (Sweet Pastry.) Pull some rich puff pastry into hair-like masses. These are taken (a little at a time) and rolled into rolls of two fingers in thickness and placed in a well-buttered or oiled pan. A little butter or oil is poured over them, and after being well sprinkled with cinnamon they are browned in the oven. When taken from the oven hot melted honey
Cook this with the app: pantry check, scaling, and the assistant.