Lapland
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
1122Calories
41 gProtein
198 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1122 kcal
Protein41 g
Carbohydrates198 g
Fiber0 g
Sugars23 g
Total Fat19 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium197 mg
Potassium1042 mg
Calcium650 mg
Iron13 mg
Magnesium121 mg
Phosphorus737 mg
Zinc3.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)16 mg
Folate363 mcg
Choline87 mg
Caffeine0 mg
Water688 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 32. The excerpt below is the record exactly as published.
LAPLAND ir MRS. TAGGART. One half pound flour. Butter or lard the size of an egg. Two eggs. One pint milk and near half pint water. Salt a little
Cook this with the app: pantry check, scaling, and the assistant.