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Bruli
From The new Kentucky home cook book, 1884
Serves 4
Brown lightly.
Presented as published in 1884. 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
132Calories
7 gProtein
15 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories132 kcal
Protein7.2 g
Carbohydrates15 g
Fiber0.7 g
Sugars7.7 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium85 mg
Calcium42 mg
Iron1.4 mg
Magnesium8.9 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline147 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 131. The excerpt below is the record exactly as published.
BRULI. Boil one quart of new milk with a stick of ciunamon broken into it. Beat lightly the yelks of four eggs, add one tea-cupful of white sugar and four table-spoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.