Jumbles
From McDougall's cookery book, 1950
Regulo Mark 3 330° Fahr. Middle shelf
Presented as published in 1950. 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
532Calories
0 gProtein
59 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein0.4 g
Carbohydrates59 g
Fiber0.1 g
Sugars57 g
Total Fat35 g
Saturated Fat6.1 g
Monounsaturated Fat16 g
Polyunsaturated Fat11 g
Cholesterol1.9 mg
Sodium27 mg
Potassium13 mg
Calcium5.3 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A351 mcg
Vitamin E6.6 mg
Vitamin K39 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.3 mcg
Choline8.4 mg
Caffeine0 mg
Water8.6 g
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 21. The excerpt below is the record exactly as published.
JUMBLES 2 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 2 ozs. Castor Sugar. 11/2 ozs. Margarine. 1 dessertspoonful Beaten Egg
Cook this with the app: pantry check, scaling, and the assistant.