Americandessert
Brownies
From Trinity cook book, 1925
—MRS. L. B. FOWLER.
Presented as published in 1925. 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
1908Calories
42 gProtein
338 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1908 kcal
Protein42 g
Carbohydrates338 g
Fiber9.9 g
Sugars223 g
Total Fat59 g
Saturated Fat6 g
Monounsaturated Fat26 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol403 mg
Sodium176 mg
Potassium930 mg
Calcium282 mg
Iron12 mg
Magnesium264 mg
Phosphorus729 mg
Zinc4.7 mg
Copper1.2 mg
Manganese2.7 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E19 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)11 mg
Folate280 mcg
Choline332 mg
Caffeine2.3 mg
Water108 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 41. The excerpt below is the record exactly as published.
BROWNIES One cup granulated sugar, one tablespoon of butter, two whole eggs, one- half cup chopped nuts, one teaspoon vanilla, two tablespoons of grated choco- late (melted), one cup of swansdown flour
Cook this with the app: pantry check, scaling, and the assistant.