Marguerites
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
1917Calories
24 gProtein
282 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1917 kcal
Protein24 g
Carbohydrates282 g
Fiber11 g
Sugars218 g
Total Fat86 g
Saturated Fat7.3 g
Monounsaturated Fat48 g
Polyunsaturated Fat26 g
Cholesterol0 mg
Sodium950 mg
Potassium863 mg
Calcium343 mg
Iron8.2 mg
Magnesium180 mg
Phosphorus428 mg
Zinc5.9 mg
Copper1.6 mg
Manganese5.9 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A3.5 mcg
Vitamin E1.7 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.9 mg
Folate129 mcg
Choline53 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 53. The excerpt below is the record exactly as published.
MARGUERITES. Mrs. M. J. Kennard, Omaha, Neb. 1 cup brown sugar. V2 cup flour. V4 teaspoon baking powder. Whites 2 eggs. 1-3 teaspoon salt. 1 cup pecan nuts
Cook this with the app: pantry check, scaling, and the assistant.