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Boys' Delight
From The Cook County cook book, 1912
Serves 1
This recipe is attributed to Mrs. C. E. Anderson.
Presented as published in 1912. 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
331Calories
9 gProtein
43 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein9.2 g
Carbohydrates43 g
Fiber6.7 g
Sugars10 g
Total Fat13 g
Saturated Fat6.4 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.8 g
Omega-30.2 g
Cholesterol33 mg
Sodium1020 mg
Potassium1167 mg
Calcium104 mg
Iron3.6 mg
Magnesium59 mg
Phosphorus211 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A123 mcg
Vitamin E0.7 mg
Vitamin K5.7 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate20 mcg
Choline47 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 249. The excerpt below is the record exactly as published.
BOYS* DELIGHT.— Use any chopped cold roast meat, place in a granite pan and cover with stewed or canned tomatoes and a little of the roast gravy or stock; cover with mashed potatoes and rolled biscuit, and dot with butter
Cook this with the app: pantry check, scaling, and the assistant.