Gypsy's Embrace (Brazo de Gitano)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
1099Calories
34 gProtein
210 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1099 kcal
Protein34 g
Carbohydrates210 g
Fiber2.9 g
Sugars106 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium1430 mg
Potassium526 mg
Calcium136 mg
Iron10 mg
Magnesium61 mg
Phosphorus450 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.7 mg
Folate282 mcg
Choline446 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 79. The excerpt below is the record exactly as published.
GYPSY'S EMBRACE (Brazo de Gitano) Yi cup flour Cinnamon Grated rind 1 lemon Powdered sugar 3 eggs Yi cup granulated sugar Ys teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.