Mandelbrot
From The Fredericksburg home kitchen cook book, 1921
MRS. FRITZ KNUST.
Presented as published in 1921. 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
3524Calories
75 gProtein
759 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories3524 kcal
Protein75 g
Carbohydrates759 g
Fiber1.3 g
Sugars404 g
Total Fat28 g
Saturated Fat7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium819 mg
Potassium941 mg
Calcium481 mg
Iron30 mg
Magnesium159 mg
Phosphorus992 mg
Zinc6 mg
Copper0.9 mg
Manganese4.9 mg
Vitamin D4 mcg
Vitamin C0.1 mg
Vitamin A320 mcg
Vitamin E2.3 mg
Vitamin K3.7 mcg
Vitamin B60.7 mg
Vitamin B121.8 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.9 mg
Niacin (B3)31 mg
Folate822 mcg
Choline589 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 47. The excerpt below is the record exactly as published.
Mandelbrot. la/4 cups chopped almonds or nuts; 2 cups sugar; 1 lb flour; 4 eggs; teaspoonful cinnamon, cloves, nut- meg ; 1 teaspoon baking powder. Mix dry ingredients well, add eggs, roll out. bake y2 hour. Cut into squares while still warm, then ice. MRS. FRITZ KNUST Nut Cake. 3 eggs; iy2 cups sugar; i/2 cup butter; V2 cup milk; 2V2 cups flour: 1 cup nut meat; iy2 teaspoonfuU baking powder. MllS. HENRY BASSE. Potato Cake. No. 1. 2 cups sugar; 1 cup butter, stir to a cream; 4 well-beaten eggs; y2 cup cooked potatoes; y2 cup grated chocolate: V2 cup milk: 3 cups Hour; 1 tea- spoonful baking powder; 1 cup pecans; spices to taste. MISS BERTHA PRIESS. Potato Cake. No. 2. 1 cup butter; 2 cups sugar; y2 cup milk; 1 cup pecans; 2y2 cups flour; 1 cup boiled potatoes, grated; 4 eggs, whites beaten to a froth ; 1 nutmeg
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