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Ideal Dessert
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
619Calories
24 gProtein
92 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein24 g
Carbohydrates92 g
Fiber0 g
Sugars59 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium3453 mg
Potassium640 mg
Calcium448 mg
Iron3.6 mg
Magnesium58 mg
Phosphorus505 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.2 mg
Folate98 mcg
Choline254 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 221. The excerpt below is the record exactly as published.
IDEAL DESSERT. One quart of milk, the whites of four eggs beaten to a stiff froth, one heaping cupful of sifted flour, one scant cupful of powdered sugar, add a little vanilla and a salt-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.