Brownie's Delight
From The Gertrude Bobbitt Circle cook book, 1948
Submitted by Mrs. J. R. Pennington's daughter.
Presented as published in 1948. 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
6783Calories
95 gProtein
1192 gCarbs
212 gFat
Full nutrition (34 nutrients)
Calories6783 kcal
Protein95 g
Carbohydrates1192 g
Fiber38 g
Sugars1059 g
Total Fat212 g
Saturated Fat30 g
Monounsaturated Fat76 g
Polyunsaturated Fat90 g
Omega-30.1 g
Cholesterol750 mg
Sodium1328 mg
Potassium3780 mg
Calcium1156 mg
Iron20 mg
Magnesium682 mg
Phosphorus1977 mg
Zinc12 mg
Copper3.9 mg
Manganese7.8 mg
Vitamin D4 mcg
Vitamin C111 mg
Vitamin A364 mcg
Vitamin E35 mg
Vitamin K25 mcg
Vitamin B61.9 mg
Vitamin B122 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)3.4 mg
Niacin (B3)13 mg
Folate319 mcg
Choline695 mg
Caffeine7.1 mg
Water417 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 21. The excerpt below is the record exactly as published.
BROWNIE'S DELIGHT (Date entered in Mrs. Pennington's cook book December 7, 1900) Make four layers rich white cake. Make a boiled icing from the whites of 4 eggs and 4 cups of sugar and divide this into four parts. Into the first part stir 1 grated cocoanut and grated rind of one orange. Into the second part stir 1 cup English walnuts, 1 cup raisins and 1 spoonful melted chocolate. Into the third part 1 cup chopped al- monds and 1 cup chopped citron
Cook this with the app: pantry check, scaling, and the assistant.