vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Delicacy for Lunches
From Superior cook book, 1905
Serves 1
Recipe attributed to Mrs. Mark Elliott.
Presented as published in 1905. 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
331Calories
15 gProtein
45 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein15 g
Carbohydrates45 g
Fiber0 g
Sugars25 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium173 mg
Calcium61 mg
Iron3.2 mg
Magnesium19 mg
Phosphorus225 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate87 mcg
Choline294 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 55. The excerpt below is the record exactly as published.
Delicacy for Lunches. Two eggs beaten separately and very light. Stir in Dousman's Best Patent sifted flour until it can l)e rolled out on moulding board. Poll as thin as possible and cut in strips an inch wide and an inch and one-half or two inches long. Fry a delicate brown in very hot fat. Sprinkle either powdered sugar or salt
Cook this with the app: pantry check, scaling, and the assistant.