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Cases for Entrees
From San Rafael cook book, 1906, 1906
Serves 4
Presented as published in 1906. 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
136Calories
5 gProtein
26 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein5 g
Carbohydrates26 g
Fiber0 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium3106 mg
Potassium62 mg
Calcium382 mg
Iron2.7 mg
Magnesium12 mg
Phosphorus195 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate56 mcg
Choline37 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.
CASES FOR ENTREES^Mrs. W. F. Jones. 1 well beaten egg, 1 cup sweet milk, 1 full cup flour, pinch each of salt and haking powder,
Cook this with the app: pantry check, scaling, and the assistant.