Brownies
From The Warrenton cook book, 1951
Recipe by Mrs. Duke Jones.
Presented as published in 1951. 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
1895Calories
27 gProtein
427 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1895 kcal
Protein27 g
Carbohydrates427 g
Fiber0 g
Sugars321 g
Total Fat12 g
Saturated Fat3.4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol372 mg
Sodium246 mg
Potassium1401 mg
Calcium357 mg
Iron8.8 mg
Magnesium98 mg
Phosphorus476 mg
Zinc2.3 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C21 mg
Vitamin A200 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate228 mcg
Choline302 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 4. The excerpt below is the record exactly as published.
BROWNIES 2 eggs i t. vanilla 1144 c. brown sugar 2 sq. chocolate melted Y c. flour Yc. nuts Beat eggs, add sugar, flour, vanilla, and melted chocolate. Fold in nuts. Bake 20 minutes at 325°. Cut in squares and take out of pan while hot. —Mrs. DUKE JONES 14 CHOCOLATE FUDGE 2 -C. sugar : Butter size of egg 3 squares chocoiate (oz. 1 t. vanilla
Cook this with the app: pantry check, scaling, and the assistant.