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Cornucopias
From The new Annie Dennis cook book, 1905
Serves 8
This recipe makes twelve.
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
181Calories
4 gProtein
37 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories181 kcal
Protein4.1 g
Carbohydrates37 g
Fiber0 g
Sugars25 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium86 mg
Potassium48 mg
Calcium46 mg
Iron1.3 mg
Magnesium6.7 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate34 mcg
Choline55 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 160. The excerpt below is the record exactly as published.
one teaspoonful of baking powder. Add nuts and dates. Bake in bis- cuit pan in a moderate oven. Serve with whipped cream. Peach Cobbler Peel and stone enough peaches to fill a pudding dish, place on top several small pieces of butter, add a cupful of sugar and cover with a light puff paste and bake. Serve with whipped cream. Egg Cream Beat one egg light in a glass with a teaspoonful of sugar and a little nutmeg; then fill it with sweet cream or new milk. If desirable, add a tables poonful of French brandy. 308 THE NEW ANNIE DENNIS COOK BOOK Cornucopias Three eggs, one cupful of sugar, one cupful of flour, two tablespoonfuls of cold water
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