Honey Creams

Name: Honey Creams
Ingredients: thirty-six pounds of honey; six pounds of molasses; six pounds of granulated sugar; four pounds of lard; five ounces of soda; fourteen ounces of ammonia; five quarts of water; three ounces of salt; one quart of eggs; two ounces of cinnamon; four ounces of allspice; about sixty pounds of flour

From Perfection in baking, 1895

Presented as published in 1895. 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

185862Calories

3145 gProtein

39378 gCarbs

2331 gFat

Full nutrition (34 nutrients)

Calories185862 kcal

Protein3145 g

Carbohydrates39378 g

Fiber59 g

Sugars18204 g

Total Fat2331 g

Saturated Fat745 g

Monounsaturated Fat855 g

Polyunsaturated Fat226 g

Omega-30.3 g

Cholesterol5339 mg

Sodium37770 mg

Potassium88043 mg

Calcium13213 mg

Iron1753 mg

Magnesium14531 mg

Phosphorus32974 mg

Zinc256 mg

Copper63 mg

Manganese265 mg

Vitamin D65 mcg

Vitamin C126 mg

Vitamin A1586 mcg

Vitamin E21 mg

Vitamin K3.7 mcg

Vitamin B642 mg

Vitamin B128.7 mcg

Thiamin (B1)257 mg

Riboflavin (B2)131 mg

Niacin (B3)1884 mg

Folate44373 mcg

Choline4483 mg

Caffeine0 mg

Water11543 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 50. The excerpt below is the record exactly as published.

Honey Creams. Mix thirty-six pounds of honey, six pounds of molasses, six pounds of granulated sugar, four pounds of lard, five ounces of soda, fourteen ounces of ammonia, five quarts of water, three ounces of salt, one quart of eggs (two ounces of cinnamon and four ounces of allspice can be added;, about sixty pounds of flour

Cook this with the app: pantry check, scaling, and the assistant.