Alteatsoher Napfkuoben
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
6680Calories
83 gProtein
487 gCarbs
498 gFat
Full nutrition (34 nutrients)
Calories6680 kcal
Protein83 g
Carbohydrates487 g
Fiber2.8 g
Sugars230 g
Total Fat498 g
Saturated Fat285 g
Monounsaturated Fat15 g
Polyunsaturated Fat27 g
Omega-30.1 g
Cholesterol2849 mg
Sodium2088 mg
Potassium2466 mg
Calcium1378 mg
Iron29 mg
Magnesium230 mg
Phosphorus1631 mg
Zinc8.1 mg
Copper1.1 mg
Manganese3 mg
Vitamin D8 mcg
Vitamin C874 mg
Vitamin A695 mcg
Vitamin E8.9 mg
Vitamin K1.2 mcg
Vitamin B61.2 mg
Vitamin B123.6 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)3.1 mg
Niacin (B3)17 mg
Folate562 mcg
Choline1181 mg
Caffeine0 mg
Water791 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 85. The excerpt below is the record exactly as published.
Altdeatsoher Napfkuoben. I lb. clarified butter, i^ lb. sifted flour. \ oz. baking powder. A little cardamom. 8 eggs. f lb. sugar. I lb. currants. Grated rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.