vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lallah Bookh
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
713Calories
16 gProtein
15 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories713 kcal
Protein16 g
Carbohydrates15 g
Fiber0 g
Sugars8.8 g
Total Fat65 g
Saturated Fat35 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol533 mg
Sodium174 mg
Potassium291 mg
Calcium152 mg
Iron1.8 mg
Magnesium21 mg
Phosphorus287 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 177. The excerpt below is the record exactly as published.
Lallah Bookh. One pint of cream, 1 pint of rich milk, 1 tumbler of granulated sugar, % vanilla bean, yolks of 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.