Anise Zwieback

Name: Anise Zwieback
Ingredients: five eggs; one-half pound of sugar; one teaspoonful of anise seeds; one-half pound of flour

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

2068Calories

57 gProtein

404 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories2068 kcal

Protein57 g

Carbohydrates404 g

Fiber0.3 g

Sugars227 g

Total Fat28 g

Saturated Fat7.8 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol930 mg

Sodium362 mg

Potassium690 mg

Calcium200 mg

Iron18 mg

Magnesium95 mg

Phosphorus750 mg

Zinc5 mg

Copper0.6 mg

Manganese1.8 mg

Vitamin D5 mcg

Vitamin C0.5 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)2.2 mg

Niacin (B3)16 mg

Folate481 mcg

Choline735 mg

Caffeine0 mg

Water213 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 9. The excerpt below is the record exactly as published.

ANISE ZWIEBACK. Beat the white of five eggs, add yolks beaten with one- half pound of sugar; stir in same direction for twenty minutes until a perfect cream. Add one teaspoonful of anise seeds and one-half pound of flour

Cook this with the app: pantry check, scaling, and the assistant.