vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Crowns
From How we cook in Tennessee .., 1906
Serves 8
Serve hot or cold.
Presented as published in 1906. 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
232Calories
7 gProtein
49 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein6.9 g
Carbohydrates49 g
Fiber0 g
Sugars0.2 g
Total Fat3.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol8.2 mg
Sodium412 mg
Potassium91 mg
Calcium82 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus96 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0.6 mg
Caffeine0 mg
Water9.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 68. The excerpt below is the record exactly as published.
Crowns. — Rub two tablespoons of butter into one quart of sifted Dainty flour, then add two teaspoons of baking powder, one of salt ; add just enough milk
Cook this with the app: pantry check, scaling, and the assistant.