Breakfast Fruit Gems
From My best 250 recipes, 1907
Presented as published in 1907. 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
3023Calories
67 gProtein
677 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories3023 kcal
Protein67 g
Carbohydrates677 g
Fiber67 g
Sugars446 g
Total Fat29 g
Saturated Fat10 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol416 mg
Sodium1266 mg
Potassium5762 mg
Calcium1362 mg
Iron18 mg
Magnesium540 mg
Phosphorus1741 mg
Zinc9.5 mg
Copper2.2 mg
Manganese6.6 mg
Vitamin D5.5 mcg
Vitamin C4.5 mg
Vitamin A277 mcg
Vitamin E1.7 mg
Vitamin K19 mcg
Vitamin B62 mg
Vitamin B122.9 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)19 mg
Folate363 mcg
Choline412 mg
Caffeine0 mg
Water552 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 40. The excerpt below is the record exactly as published.
BREAKFAST FRUIT GEMS Stone and chop twenty-four dates; mix them with half a cupful of seedless raisins. Separate two eggs, beat the yolks and add one cupful and a half of milk, then the dates and raisins, half a cupful of cornmeal and one cup- ful of whole wheat flour; beat thoroughly; add two rounding teaspoonfuls of baking powder; beat again and fold in the well-beaten whites. Bake in a quick oven for twenty minutes. My Best 250 Recipes 141 OATMEAL WAFFLES Waffles are rather better than griddle cakes; being baked on both sides at the same time, the starch cells are more apt to be ruptured. Griddle cakes contain uncooked starch which renders them indigestible. Add one pint of left-over oatmeal breakfast porridge to one pint of milk; stir in half a tea- spoonful of salt, one cupful of whole wheat flour
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Cook this with the app: pantry check, scaling, and the assistant.