Cream Sticks
From Healthful cookery, 1904
The sticks should be thoroughly dried out and brown when done.
Presented as published in 1904. 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
1299Calories
24 gProtein
198 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories1299 kcal
Protein24 g
Carbohydrates198 g
Fiber0 g
Sugars0 g
Total Fat46 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium610 mg
Potassium470 mg
Calcium115 mg
Iron2.2 mg
Magnesium63 mg
Phosphorus323 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)2.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 13. The excerpt below is the record exactly as published.
1/3 cup cream, 2 small eggs, 1/3 teaspoonful salt, 2/3 cup rice flour, y2 cup white flour. Place milk, cream, and yolks of eggs in a crock, beat until smooth, add the flour quickly, and beat ten minutes. Fold in the beaten whites of the eggs, put in hot irons, and bake twenty or twenty-five minutes. Cream Sticks. — 2 cups pastry flour
Cook this with the app: pantry check, scaling, and the assistant.