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E'udeln (German)
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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
1045Calories
44 gProtein
176 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1045 kcal
Protein44 g
Carbohydrates176 g
Fiber0 g
Sugars0.6 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium9918 mg
Potassium517 mg
Calcium133 mg
Iron15 mg
Magnesium79 mg
Phosphorus542 mg
Zinc3.6 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)15 mg
Folate433 mcg
Choline441 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 156. The excerpt below is the record exactly as published.
E'udeln (German), — Take half a pound of flour, three whole eggs, and a very little salt
Cook this with the app: pantry check, scaling, and the assistant.