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Dessert for an Invalid
From Superior cook book, 1905
Serves 1
A light dessert suitable for invalids.
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
656Calories
7 gProtein
38 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein7.5 g
Carbohydrates38 g
Fiber0 g
Sugars27 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium19 mg
Potassium345 mg
Calcium237 mg
Iron0.1 mg
Magnesium26 mg
Phosphorus209 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Alcohol3.1 g
Water150 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 130. The excerpt below is the record exactly as published.
Dessert for an Invalid. One cup whipped eroam, 2 teaspooiifuls sugar
Cook this with the app: pantry check, scaling, and the assistant.