vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fruit Eggs
From Tried favourites cookery book, 1909
Serves 1
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
500Calories
18 gProtein
63 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein18 g
Carbohydrates63 g
Fiber1.9 g
Sugars47 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol58 mg
Sodium269 mg
Potassium821 mg
Calcium630 mg
Iron1.3 mg
Magnesium81 mg
Phosphorus554 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0.5 mg
Vitamin A156 mcg
Vitamin E0.6 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate10 mcg
Choline95 mg
Caffeine1.5 mg
Water436 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 131. The excerpt below is the record exactly as published.
Somo stale Madeira or Sponge-Cake cut into rounds, a few tinned Apricots, 1 pint Milk, 2 tablespoonfuls Cornflour, rind of 4 Lemon, 14 oz. Sugar
Cook this with the app: pantry check, scaling, and the assistant.