vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Himmel Putter
From The national course in home economics, 1917
Serves 10
Mrs. M. Faust
Presented as published in 1917. 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
286Calories
8 gProtein
36 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein7.9 g
Carbohydrates36 g
Fiber2.1 g
Sugars27 g
Total Fat12 g
Saturated Fat1.8 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol112 mg
Sodium217 mg
Potassium161 mg
Calcium109 mg
Iron1.5 mg
Magnesium43 mg
Phosphorus166 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A48 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate29 mcg
Choline90 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 225. The excerpt below is the record exactly as published.
HIMMEL PUTTER. Grate three-quarters of a cupful of rye bread, add three-quarters of a cupful of almonds, two cupfuls of powdered sugar, whites of six eggs, one- half cupful of walnuts, two teaspoonfuls of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.