dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Honey Gems
From The Cook County cook book, 1912
Serves 24
Recipe by Mrs. C. C. Cleveland.
Presented as published in 1912. 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
254Calories
5 gProtein
55 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories254 kcal
Protein4.6 g
Carbohydrates55 g
Fiber0 g
Sugars23 g
Total Fat2.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol1.6 mg
Sodium104 mg
Potassium267 mg
Calcium38 mg
Iron3.1 mg
Magnesium45 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate67 mcg
Choline3 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 62. The excerpt below is the record exactly as published.
HONEY GEMS.— To 2 qts. flour add 3 tablespoons melted lard, y^ pt. honey, Yi. pt. molasses, 4 'heaping teaspoons brown su- gar, 1^ level tablespoons soda, 1 level teaspoon salt, J^ pt. water, 54 teaspoon extract vanilla
Cook this with the app: pantry check, scaling, and the assistant.