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Colonial Hats
From The national course in home economics, 1917
Serves 2
Lillie Tibbits
Presented as published in 1917. 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
718Calories
8 gProtein
184 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories718 kcal
Protein8.5 g
Carbohydrates184 g
Fiber12 g
Sugars102 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium31 mg
Potassium863 mg
Calcium95 mg
Iron2.9 mg
Magnesium36 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate9.3 mcg
Choline4.3 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 390. The excerpt below is the record exactly as published.
COLONIAL HATS. One large cup of seeded and chopped raisins, the juice and grated rind of one lemon, one cup of sugar, whites of two eggs and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.