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Ann and Hand Bleach
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
200Calories
5 gProtein
34 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein5.5 g
Carbohydrates34 g
Fiber0 g
Sugars13 g
Total Fat5.3 g
Saturated Fat0.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium2.2 mg
Potassium34 mg
Calcium4.8 mg
Iron1.4 mg
Magnesium6.7 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate40 mcg
Choline0 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 136. The excerpt below is the record exactly as published.
Ann and Hand Bleach Beat 1 egg yolk until light and add 20 drops tincture of benzoin, i/^ ounce glycerin, I/2 ounce rose water, 1 teaspoonful olive oil and enough flour to thicken or to make a soft paste
Cook this with the app: pantry check, scaling, and the assistant.