vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Boston Oddities
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
1087Calories
35 gProtein
196 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories1087 kcal
Protein35 g
Carbohydrates196 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium10180 mg
Potassium348 mg
Calcium320 mg
Iron15 mg
Magnesium70 mg
Phosphorus371 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 12. The excerpt below is the record exactly as published.
pinch of salt; bake in gem pans. Rhode Island Puffs Half a cup butter, two eggs, two teaspoons baking pow- der, two and a half cups flour, one cup sugar, a pinch of salt, one cup milk; cream the butter and sugar; add the well-beaten eggs and milk, then the flour, salt and baking powder, sifted together. The mixture should be a little stiffer than cake. Bake in shallow, well-greased pans about half an hour; split, butter and serve hot. Boston Oddities Two cups of flour, one teaspoon baking powder, yolk of one egg, pinch af salt, one tablespoon butter, about half a cup of water
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