Honeycomb
From The "ideal" cookery book, 1902
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
1475Calories
55 gProtein
235 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1475 kcal
Protein55 g
Carbohydrates235 g
Fiber0 g
Sugars236 g
Total Fat38 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol646 mg
Sodium521 mg
Potassium1310 mg
Calcium993 mg
Iron2.9 mg
Magnesium109 mg
Phosphorus1041 mg
Zinc5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A474 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.9 mg
Folate75 mcg
Choline577 mg
Caffeine0 mg
Water760 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 7. The excerpt below is the record exactly as published.
Honeycomb. 3 teacups milk i small teacup sugar. 3 eggs. J-oz. gelatine
Cook this with the app: pantry check, scaling, and the assistant.