vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Honey Comb Shape
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Presented as published in 1913. 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
403Calories
11 gProtein
72 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein11 g
Carbohydrates72 g
Fiber0 g
Sugars68 g
Total Fat6.6 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium592 mg
Potassium163 mg
Calcium47 mg
Iron1.5 mg
Magnesium17 mg
Phosphorus145 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate33 mcg
Choline201 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 57. The excerpt below is the record exactly as published.
Honey Comb Shape. 4 eggs. V/z cups sweet milk. 1 small teacup sugar. 1 glass Sherry. 1-3 package of gelatine
Cook this with the app: pantry check, scaling, and the assistant.