vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fluffy Ruffles
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Serve chilled.
Presented as published in 1913. 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
1101Calories
32 gProtein
202 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1101 kcal
Protein32 g
Carbohydrates202 g
Fiber0 g
Sugars202 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium302 mg
Potassium288 mg
Calcium119 mg
Iron3.7 mg
Magnesium27 mg
Phosphorus399 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate96 mcg
Choline591 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 57. The excerpt below is the record exactly as published.
Fluffy Ruffles. The unbeaten whites of 4 eggs, 1 cup sugar or syrup, 1 teaspoon vanilla, 1 tablespoon gelatine dissolved in cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.