Chinese Chews
From Blue Ribbon cook book, 1905
Cut into strips while hot and roll in powdered sugar.
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
2364Calories
44 gProtein
416 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories2364 kcal
Protein44 g
Carbohydrates416 g
Fiber30 g
Sugars300 g
Total Fat74 g
Saturated Fat5.5 g
Monounsaturated Fat45 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol0 mg
Sodium1297 mg
Potassium2146 mg
Calcium853 mg
Iron13 mg
Magnesium477 mg
Phosphorus1026 mg
Zinc5.6 mg
Copper1.9 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E37 mg
Vitamin K4 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.1 mg
Niacin (B3)13 mg
Folate241 mcg
Choline84 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 54. The excerpt below is the record exactly as published.
Chinese Chews—1 cup sugar, 2 eggs, 34 cup flour, 114 teaspoons Blue Ribbon baking powder, 14 teaspoon salt, 1 cup chopped nuts, 1 cup dates
Cook this with the app: pantry check, scaling, and the assistant.