vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Sugar-Leaf Jumbles a la Brigitta
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
133Calories
4 gProtein
19 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein4.1 g
Carbohydrates19 g
Fiber0.5 g
Sugars13 g
Total Fat4.7 g
Saturated Fat2.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol94 mg
Sodium125 mg
Potassium82 mg
Calcium101 mg
Iron1.5 mg
Magnesium15 mg
Phosphorus180 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate21 mcg
Choline74 mg
Caffeine3 mg
Water20 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 604. The excerpt below is the record exactly as published.
Chocolate Sugar-Leaf Jumbles a la Brigitta Gimblettes au Chocolat sucre, a la Brigitta Two eggs, three heaping tablespoons sugar, three tablespoons flour, one teaspoon Royal baking powder, one ounce chocolate, one teaspoon vanilla (or brandy)
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