Lringes

Name: Lringes
Ingredients: One quart flour; one cup sugar; two tablespoonfuls melted butter; one egg; two teaspoonfuls Eagle Baking Powder sifted with the flour; enough sweet milk to make stiff as crullers

From The Common sense recipe book, 1898

Presented as published in 1898. 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

2879Calories

61 gProtein

591 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories2879 kcal

Protein61 g

Carbohydrates591 g

Fiber0 g

Sugars201 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol244 mg

Sodium1026 mg

Potassium763 mg

Calcium653 mg

Iron30 mg

Magnesium143 mg

Phosphorus841 mg

Zinc4.3 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A264 mcg

Vitamin E1.1 mg

Vitamin K2 mcg

Vitamin B60.4 mg

Vitamin B120.5 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)34 mg

Folate827 mcg

Choline152 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 93. The excerpt below is the record exactly as published.

RIbnGES: One quart flour, one cup sugar, two tablespoonfuls melted butter, one egg, two teaspoonfuls Eagle Baking Powder sifted with the flour, and enough sweet milk to make stiff as crullers

Cook this with the app: pantry check, scaling, and the assistant.