Fluffy Ruffles
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
2508Calories
32 gProtein
450 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories2508 kcal
Protein32 g
Carbohydrates450 g
Fiber20 g
Sugars414 g
Total Fat77 g
Saturated Fat6.3 g
Monounsaturated Fat45 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium1063 mg
Calcium393 mg
Iron5.5 mg
Magnesium389 mg
Phosphorus688 mg
Zinc4.5 mg
Copper1.5 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E37 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)5.2 mg
Folate63 mcg
Choline74 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 40. The excerpt below is the record exactly as published.
FLUFFY RUFFLES. IDA HANAUER. Two cups granulated sugar. Half cup cold water. Half cup glucose. One teaspoon vanilla. One cup chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.