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Crumpets (Madeleines) a la Katrina
From The Swedish, French, American cook book, 1918
Serves 2
Send to the table while hot. Can be split in halves toasted, and spread with butter.
Presented as published in 1918. 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
890Calories
33 gProtein
144 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories890 kcal
Protein33 g
Carbohydrates144 g
Fiber0 g
Sugars22 g
Total Fat21 g
Saturated Fat9.1 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol315 mg
Sodium1784 mg
Potassium593 mg
Calcium707 mg
Iron11 mg
Magnesium75 mg
Phosphorus1054 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A225 mcg
Vitamin E1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)11 mg
Folate286 mcg
Choline254 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 616. The excerpt below is the record exactly as published.
rumpets ( Madeleines ) a la Katrina One tablespoon melted butter, yolk of one egg, one and a half cups milk, one teaspoon salt, one to two teaspoons sugar, two heaping teaspoons Royal baking powder, two and a half cups flour, whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.