Cojyeattx

Name: Cojyeattx
Ingredients: lib. ground almonds; l^lb. fine sugar; mixed with a little cream; jib. of flour; eight whisked whites of eggs

From The new practical cookery guide, 1913

Presented as published in 1913. 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

7673Calories

219 gProtein

1105 gCarbs

275 gFat

Full nutrition (34 nutrients)

Calories7673 kcal

Protein219 g

Carbohydrates1105 g

Fiber42 g

Sugars681 g

Total Fat275 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1488 mg

Sodium588 mg

Potassium4208 mg

Calcium1369 mg

Iron47 mg

Magnesium1310 mg

Phosphorus3604 mg

Zinc21 mg

Copper5.5 mg

Manganese12 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A640 mcg

Vitamin E4.2 mg

Vitamin K1.2 mcg

Vitamin B61.4 mg

Vitamin B123.6 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)7.2 mg

Niacin (B3)49 mg

Folate1085 mcg

Choline1176 mg

Caffeine0 mg

Water369 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 181. The excerpt below is the record exactly as published.

Cojyeattx — lib. ground almonds, l^lb. fine sugar mixed with a little cream, jib. of flour, and eight whisked whites of eggs

Cook this with the app: pantry check, scaling, and the assistant.