Laplanders
From Six little cooks, 1910
To have these in perfection, the small tins should be set into a hot dripping-pan on the top of the stove.
Presented as published in 1910. 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
989Calories
34 gProtein
194 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories989 kcal
Protein34 g
Carbohydrates194 g
Fiber0 g
Sugars0.2 g
Total Fat8.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium1262 mg
Potassium410 mg
Calcium91 mg
Iron15 mg
Magnesium78 mg
Phosphorus370 mg
Zinc2.5 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate425 mcg
Choline147 mg
Caffeine0 mg
Water535 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 49. The excerpt below is the record exactly as published.
LAPLANDERS. One pint Graham flour, one pint warm water, one well- beaten egg, half a teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.