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Erimneys
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
240Calories
5 gProtein
32 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein4.6 g
Carbohydrates32 g
Fiber0 g
Sugars0.1 g
Total Fat10 g
Saturated Fat3.8 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol9.3 mg
Sodium197 mg
Potassium61 mg
Calcium12 mg
Iron2.4 mg
Magnesium12 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline5.1 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 63. The excerpt below is the record exactly as published.
Erimneys. One pint of sifted flour, 2 ounces cold lard, % teaspoon salt, % teacup ice water, with 1 tablespoon milk
Cook this with the app: pantry check, scaling, and the assistant.