vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hokey-Pokey
From The encyclopaedia of practical cookery, 1892
Serves 11
Can be cut into shapes and wrapped in waxed paper.
Presented as published in 1892. 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
525Calories
21 gProtein
80 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein21 g
Carbohydrates80 g
Fiber0.5 g
Sugars79 g
Total Fat15 g
Saturated Fat7.7 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol178 mg
Sodium198 mg
Potassium609 mg
Calcium465 mg
Iron0.8 mg
Magnesium49 mg
Phosphorus435 mg
Zinc2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D4.1 mcg
Vitamin C9.6 mg
Vitamin A172 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate21 mcg
Choline173 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 113. The excerpt below is the record exactly as published.
HOKEY-POKEY. — Although the popular name by which this sweetmeat is known gives to it somewhat of an unattractive character, if made as here described, it will be found a pleasing production, especially for children. Put 2oz. of gelatine into a basin with 1 breakfast-cupful of milk or water, and lot it dissolve. Put lgall. of milk into a bowl with eight slightly-beaten eggs, ljlb. of sugar, the thinly-cut rind of two lemons, and 1 pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.