Cornucopias

Name: Cornucopias
Ingredients: 3 eggs; half a pound of sugar; half a pound of flour; 2 tablespoonfuls of water; 1 teaspoonful of baking-powder

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

1920Calories

44 gProtein

404 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1920 kcal

Protein44 g

Carbohydrates404 g

Fiber0 g

Sugars227 g

Total Fat18 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium691 mg

Potassium521 mg

Calcium391 mg

Iron16 mg

Magnesium81 mg

Phosphorus639 mg

Zinc3.6 mg

Copper0.5 mg

Manganese1.8 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.7 mg

Niacin (B3)15 mg

Folate433 mcg

Choline441 mg

Caffeine0 mg

Water166 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 19. The excerpt below is the record exactly as published.

CORNUCOPIAS Mix well together 3 eggs, half a pound of sugar, half a pound of flour, 2 tablespoon- fuls of water, 1 teaspoonf ul of baking-powde

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