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Laplandees for Breakfast
From The new home cook book, 1896
Serves 6
Presented as published in 1896. 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
271Calories
10 gProtein
49 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories271 kcal
Protein10 g
Carbohydrates49 g
Fiber0 g
Sugars0.1 g
Total Fat3.9 g
Saturated Fat1.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol95 mg
Sodium37 mg
Potassium120 mg
Calcium26 mg
Iron4 mg
Magnesium20 mg
Phosphorus117 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate112 mcg
Choline74 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 68. The excerpt below is the record exactly as published.
LAPLANDEES FOR BEEAKFAST. Mrs. A. L: Chetlain. Three eggs, three cups of flour, three cups of sweet milk, one teaspoon of melted butter, and a little salt
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