vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Cinci, or Rags
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
618Calories
22 gProtein
116 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein22 g
Carbohydrates116 g
Fiber1.3 g
Sugars0.3 g
Total Fat7.2 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium10042 mg
Potassium273 mg
Calcium134 mg
Iron16 mg
Magnesium47 mg
Phosphorus251 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate256 mcg
Choline150 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 67. The excerpt below is the record exactly as published.
Cinci, or Rags. 1 cup flour. I ^ cup boiling water. 1 saltspoonful salt. I 1 egg
Cook this with the app: pantry check, scaling, and the assistant.