Fasnachts
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
2535Calories
57 gProtein
502 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories2535 kcal
Protein57 g
Carbohydrates502 g
Fiber0 g
Sugars201 g
Total Fat37 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol1443 mg
Sodium1402 mg
Potassium945 mg
Calcium305 mg
Iron11 mg
Magnesium65 mg
Phosphorus817 mg
Zinc5 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A641 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B123.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.3 mg
Niacin (B3)6.4 mg
Folate273 mcg
Choline441 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 8. The excerpt below is the record exactly as published.
FASNACHTS. Three eggs,one cup sugar, tw’o pints for bread sponge, nutmeg or cinnamon, if desired
Cook this with the app: pantry check, scaling, and the assistant.