vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dandy Jack
From The new home cook book, 1896
Serves 2
Flavor as desired.
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
477Calories
12 gProtein
76 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein12 g
Carbohydrates76 g
Fiber0.1 g
Sugars68 g
Total Fat15 g
Saturated Fat7 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol305 mg
Sodium106 mg
Potassium395 mg
Calcium333 mg
Iron0.8 mg
Magnesium31 mg
Phosphorus347 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A175 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline253 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 79. The excerpt below is the record exactly as published.
DANDY JACK. Mrs. Benham. One pint milk, yolks of three eggs, two heaping table- spoons corn starch, one-half cup sugar
Cook this with the app: pantry check, scaling, and the assistant.