vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lebben
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
279Calories
17 gProtein
23 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein17 g
Carbohydrates23 g
Fiber1.9 g
Sugars21 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol51 mg
Sodium166 mg
Potassium706 mg
Calcium527 mg
Iron0.2 mg
Magnesium55 mg
Phosphorus475 mg
Zinc2.3 mg
Copper0 mg
Manganese0 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A136 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.3 mg
Folate163 mcg
Choline78 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 74. The excerpt below is the record exactly as published.
LEBBEN Milk, 31/2 pints. Yeast, 3 tablespoons.
Cook this with the app: pantry check, scaling, and the assistant.