Crostini (Italian)
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
989Calories
19 gProtein
201 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories989 kcal
Protein19 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat37 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol621 mg
Sodium221 mg
Potassium217 mg
Calcium93 mg
Iron2.7 mg
Magnesium20 mg
Phosphorus302 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 68. The excerpt below is the record exactly as published.
two tablespoons of butter and stir until smooth. Remove from fire and add three well- beaten eggs. Beat hard until a little cool ; then knead until it is a smooth dough. Drop large tablespoons of it into boiling fat, a few at a time. When golden brown, drain on paper. Serve either with powdered sugar or with a rich syrup flavored with cinnamon poured over them. 445. CROSTI— ITALIAN Cream two tablespoons of butter with a cup of sugar and stir in three beaten eggs. Add half a cup of water and enough flour to make rather a stiff paste
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