vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Franootellis
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
599Calories
4 gProtein
144 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein4.3 g
Carbohydrates144 g
Fiber2 g
Sugars105 g
Total Fat2.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Cholesterol37 mg
Sodium3618 mg
Potassium64 mg
Calcium112 mg
Iron11 mg
Magnesium12 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.6 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate53 mcg
Choline19 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 122. The excerpt below is the record exactly as published.
Franootellis. Line a pie tin with puff paste and fill with this mixture. Three tablespoons cornstarch, mixed with 1 saltspoon of salt, 4 eggs, 1^ cups granulated sugar. Add 1 pint of boiling water and boil 5 min- utes. Take from fire, add the juice and grated rind of 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.