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Brown Stone Front

Name: Brown Stone Front
Yield: 4 servings
Ingredients: One cup sugar; 14 cup butter; 2 cups flour; 2 eggs; 1 teaspoon soda; 1% cup water; One-half cup grated chocolate; yolk of 1 egg; % cup sugar; % cup of water

From Magnet users cook book, 1920

Serves 4

Recipe by Mrs. Ed. Woods, Donalda, Alta.

Presented as published in 1920. 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

674Calories

11 gProtein

148 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories674 kcal

Protein11 g

Carbohydrates148 g

Fiber1 g

Sugars94 g

Total Fat16 g

Saturated Fat1 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol124 mg

Sodium69 mg

Potassium209 mg

Calcium37 mg

Iron4.8 mg

Magnesium46 mg

Phosphorus168 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.5 mcg

Vitamin C0.1 mg

Vitamin A40 mcg

Vitamin E0.5 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.4 mg

Folate113 mcg

Choline74 mg

Caffeine2.3 mg

Water160 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 45. The excerpt below is the record exactly as published.

BROWN STONE FRONT. One cup sugar, 14 cup butter, 2 cups flour, 2 eggs, 1 teaspoon soda in 1% cup water. Dark part:—One-half cup grated chocolate, yolk of 1 egg, % cup sugar, % cup of water

Cook this with the app: pantry check, scaling, and the assistant.