vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Marguerites
From Royal Victoria cook book, 1900
Serves 6
H.K. Z, STEVENSON.
Presented as published in 1900. 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
217Calories
3 gProtein
35 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories217 kcal
Protein2.5 g
Carbohydrates35 g
Fiber0.5 g
Sugars33 g
Total Fat7.9 g
Saturated Fat0.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol31 mg
Sodium13 mg
Potassium56 mg
Calcium14 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water6.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 54. The excerpt below is the record exactly as published.
MARGUERITES—CakeEs.— White of 1 egg, 1 small cup confectioners’ sugar, # cup finely-chopped English wal- nut
Cook this with the app: pantry check, scaling, and the assistant.