vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Fadges
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
602Calories
26 gProtein
98 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein26 g
Carbohydrates98 g
Fiber0 g
Sugars0.4 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium154 mg
Potassium309 mg
Calcium87 mg
Iron8.8 mg
Magnesium48 mg
Phosphorus333 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.5 mg
Folate248 mcg
Choline294 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 13. The excerpt below is the record exactly as published.
Fadges. 1 cup entire wheat flour. 1 cup cold water. 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.