Georgina
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
223Calories
2 gProtein
53 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories223 kcal
Protein2.4 g
Carbohydrates53 g
Fiber3.6 g
Sugars35 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.4 mg
Potassium758 mg
Calcium36 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A5.4 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline5.8 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 167. The excerpt below is the record exactly as published.
Georgina, Sweet1 pot. cooked w. sliced apples fried w. butter, molasses and brown sugar
Cook this with the app: pantry check, scaling, and the assistant.