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Gems with Yeast
From European and American cuisine, 1914
Serves 3
Serve in a napkin.
Presented as published in 1914. 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
692Calories
22 gProtein
138 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein22 g
Carbohydrates138 g
Fiber0 g
Sugars8.5 g
Total Fat21 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol168 mg
Sodium830 mg
Potassium277 mg
Calcium54 mg
Iron10 mg
Magnesium49 mg
Phosphorus250 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate283 mcg
Choline98 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 364. The excerpt below is the record exactly as published.
Gems with Teast. — Sift 1 quart of flour into a bowl, add 1 teaspoonful salt and 2 ounces of butter, rub the butter fine into the flour, add 2 tablespoonf uls of sugar. Break 1 yeast cake into a cup of warm milk, add 1 teaspoonful sugar, and let it stand till the yeast rises to the surface ; then add it to the flour, add 1 cup of warm milk and 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.