vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Finger Sticks
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
634Calories
16 gProtein
93 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories634 kcal
Protein16 g
Carbohydrates93 g
Fiber3.4 g
Sugars13 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium604 mg
Potassium304 mg
Calcium61 mg
Iron5.6 mg
Magnesium36 mg
Phosphorus215 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate443 mcg
Choline4 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 14. The excerpt below is the record exactly as published.
FINGER STICKS. Cream, ^ cup. Yeast cake, 1. Sugar, 2 tablespoons. Lukewarm water, 14 cup. Salt, 1/2 teaspoon. Flour, iy2 cups.
Cook this with the app: pantry check, scaling, and the assistant.