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FFINS
From Boston Cooking-School cook book, 1896
Serves 12
Presented as published in 1896. 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
166Calories
3 gProtein
21 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein2.6 g
Carbohydrates21 g
Fiber0 g
Sugars8.9 g
Total Fat8.3 g
Saturated Fat4.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol36 mg
Sodium206 mg
Potassium45 mg
Calcium74 mg
Iron1.1 mg
Magnesium6.3 mg
Phosphorus58 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A71 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate27 mcg
Choline16 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 39. The excerpt below is the record exactly as published.
FFINS 1% cups flour VY teaspoon salt 21% teaspoons baking powder Yq cup milk Y% cup sugar 1 egg, well beaten Vf cup melted butter
Cook this with the app: pantry check, scaling, and the assistant.