Buttercups
From Royal cook book, 1930
Presented as published in 1930. 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
715Calories
2 gProtein
114 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories715 kcal
Protein2 g
Carbohydrates114 g
Fiber1.6 g
Sugars104 g
Total Fat32 g
Saturated Fat10 g
Monounsaturated Fat16 g
Polyunsaturated Fat4 g
Cholesterol0 mg
Sodium329 mg
Potassium353 mg
Calcium14 mg
Iron2.6 mg
Magnesium38 mg
Phosphorus142 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.8 mcg
Choline12 mg
Caffeine3.6 mg
Water31 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 27. The excerpt below is the record exactly as published.
Buttercups 1 recipe Gold Cake (page 17) 1 recipe Orange Icing (page 25) 1 square unsweetened chocolate, melted
Cook this with the app: pantry check, scaling, and the assistant.