Jumbles
From The week end novels book of cookery, 1920
Presented as published in 1920. 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
582Calories
6 gProtein
143 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein6.2 g
Carbohydrates143 g
Fiber0.1 g
Sugars98 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium35 mg
Potassium130 mg
Calcium19 mg
Iron5.3 mg
Magnesium22 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate92 mcg
Choline1 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 8. The excerpt below is the record exactly as published.
Jumbles. “3 2ozs. margarine and lard 2ozs. treacle e 2ozs. castor sugar 2ozs. flour 4 1 teaspoon ginger l teaspoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.