Brandysnaps
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
3877Calories
33 gProtein
531 gCarbs
189 gFat
Full nutrition (34 nutrients)
Calories3877 kcal
Protein33 g
Carbohydrates531 g
Fiber22 g
Sugars288 g
Total Fat189 g
Saturated Fat60 g
Monounsaturated Fat74 g
Polyunsaturated Fat40 g
Omega-30.3 g
Cholesterol173 mg
Sodium42 mg
Potassium1872 mg
Calcium222 mg
Iron35 mg
Magnesium348 mg
Phosphorus465 mg
Zinc6.2 mg
Copper1.2 mg
Manganese40 mg
Vitamin D8.2 mcg
Vitamin C1.6 mg
Vitamin A3.7 mcg
Vitamin E4.9 mg
Vitamin K0.9 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)25 mg
Folate354 mcg
Choline257 mg
Caffeine0 mg
Water33 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 20. The excerpt below is the record exactly as published.
BRANDYSNAPS. 10 oz. sugar, 7 oz. flour, 6 ozs. butter or good dripping, 4 oz. ground ginger, 1 oz. grated nutmeg, Melt in a basin, add treacle
Cook this with the app: pantry check, scaling, and the assistant.