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HOBELSPANE
From With a saucepan over the sea, 1902
Serves 4
May be cut in squares instead.
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
309Calories
13 gProtein
21 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories309 kcal
Protein13 g
Carbohydrates21 g
Fiber0.1 g
Sugars1.6 g
Total Fat19 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol14 mg
Sodium9.6 mg
Potassium36 mg
Calcium7 mg
Iron1.4 mg
Magnesium6.4 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E3.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline5.8 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 57. The excerpt below is the record exactly as published.
HOBELSPANE. (German dessert cakes.) Sift 3 ounces of flour, add a pinch of salt, the grated rind and juice of a lemon, yolks of 5 eggs, and enough water to make a paste
Cook this with the app: pantry check, scaling, and the assistant.