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Fruit Cobbler
From Delicacies, 1929
Serves 5
Serve with whipped cream or more sauce.
Presented as published in 1929. 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
415Calories
6 gProtein
91 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein6.5 g
Carbohydrates91 g
Fiber0.6 g
Sugars42 g
Total Fat8.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol15 mg
Sodium770 mg
Potassium135 mg
Calcium165 mg
Iron6.5 mg
Magnesium20 mg
Phosphorus105 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C7.7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate100 mcg
Choline4.1 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 55. The excerpt below is the record exactly as published.
Fruit Cobbler Make Sauce First. K> cup brown sugar Vz cup white sugar 1 tablespoon flour Mix real well with the sugar. Into 1 cup boiling water, put 1 tablespoon of butter and juice of 1 lemon. Mix all to- gether and boil for three minutes. Cobbler. lA teaspoon salt 1 pint of flour 1 tablespoon each of lard 2 teaspoons baking powder and butter
Cook this with the app: pantry check, scaling, and the assistant.