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Fruit Gems
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
756Calories
24 gProtein
139 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein24 g
Carbohydrates139 g
Fiber13 g
Sugars66 g
Total Fat15 g
Saturated Fat6.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol213 mg
Sodium1171 mg
Potassium1248 mg
Calcium652 mg
Iron5.5 mg
Magnesium158 mg
Phosphorus726 mg
Zinc3.9 mg
Copper0.5 mg
Manganese2.6 mg
Vitamin D3.3 mcg
Vitamin C1.2 mg
Vitamin A143 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.6 mg
Folate97 mcg
Choline192 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 115. The excerpt below is the record exactly as published.
FRUIT GEMS COFFEE Fruit Gems Beat the yolks of 2 eggs, add 2 c milk and stir in ^ c dates and Yz c raisins, scalded and chopped. Mix and sift I c whole wheat flour, 3^ c cornmeal, 2 t baking powder and V2 t salt, and add to the milk mixture. Beat vigorously for several minutes, then cut and fold in the stiffly beaten whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.