vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Gems, Graham
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
643Calories
24 gProtein
98 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein24 g
Carbohydrates98 g
Fiber0 g
Sugars0.3 g
Total Fat17 g
Saturated Fat7.1 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol329 mg
Sodium667 mg
Potassium288 mg
Calcium160 mg
Iron8.7 mg
Magnesium44 mg
Phosphorus335 mg
Zinc2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A195 mcg
Vitamin E1.1 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.5 mg
Folate240 mcg
Choline247 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 42. The excerpt below is the record exactly as published.
Gems, Graham. — Stir into a quart of warm (not hot) milk five eggs beaten very light, and two table- spoonfuls of melted butter. Whip long and hard. Have ready three cups of Graham flour sifted with a half-teaspoonful of salt and a heap- ing teaspoonful of baking-powde
Cook this with the app: pantry check, scaling, and the assistant.