Breakfast Gems
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
1568Calories
40 gProtein
271 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1568 kcal
Protein40 g
Carbohydrates271 g
Fiber0 g
Sugars25 g
Total Fat37 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol212 mg
Sodium1488 mg
Potassium498 mg
Calcium870 mg
Iron20 mg
Magnesium93 mg
Phosphorus729 mg
Zinc2.9 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)21 mg
Folate525 mcg
Choline161 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 12. The excerpt below is the record exactly as published.
BREAKFAST GEMS. One cup sweet milk, tliree teaspoons baking powder, one egg, two tablespoons sugar, two tablesp(Kuis melted lard, a little salt, two and one-half cups flour, drop spoonfuls into a hot gem pan well buttered. Miss Carrie Boyd, 'Alliance. CREAM PUFFS. TEA PUFFS. Three eggs, one cup sugar, three-fourths cup blitter, one pint sweet milk, three pints sifted flour, three teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.