vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Buster Brown Dainty
From The Times cook book, no. 2, 1905
Serves 3
Serve warm or cold.
Presented as published in 1905. 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
720Calories
18 gProtein
94 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein18 g
Carbohydrates94 g
Fiber6.4 g
Sugars38 g
Total Fat33 g
Saturated Fat4.6 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat21 g
Omega-30 g
Cholesterol72 mg
Sodium73 mg
Potassium840 mg
Calcium163 mg
Iron2.9 mg
Magnesium89 mg
Phosphorus312 mg
Zinc1.8 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D1.1 mcg
Vitamin C3.4 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate9.7 mcg
Choline63 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 114. The excerpt below is the record exactly as published.
BUSTER BROWN DAINTY. Mrs. Estella Raley, 162 Rub'doux avenue. River- side, Cal.— Part I. One cup seeded raisins, one cup cocoanut, one cup shelled English walnuts; grind all through a food chopper and add one-half cup powdered sugar. Melt butter size of an egg and mix all together, thoroughly. Put in oven and heat until hot. (Don't brown.) Part II. Take the yolks of three eggs, beat well; then stir in three dessert spoons of sugar and one large coffee cup milk. Put in double boiler and 'ook to the consistency of float, stirring all the while; flavor to taste when cooked. Part Ill- Beat the whites of three eggs
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Cook this with the app: pantry check, scaling, and the assistant.