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Marguerites

Name: Marguerites
Yield: 2 servings
Ingredients: four ounces of flour; four ounces of sugar; one-fourth teaspoonful of salt; one-half cupful of lukewarm water; the whites of three unbeaten eggs; one teaspoonful of vanilla or lemon extract; two tablespoonfuls of melted butter

From The national course in home economics, 1917

Serves 2

Recipe by unknown.

Presented as published in 1917. 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

636Calories

16 gProtein

101 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories636 kcal

Protein16 g

Carbohydrates101 g

Fiber0 g

Sugars57 g

Total Fat19 g

Saturated Fat9.1 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol308 mg

Sodium403 mg

Potassium188 mg

Calcium63 mg

Iron4.5 mg

Magnesium26 mg

Phosphorus213 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A212 mcg

Vitamin E1.1 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.9 mg

Folate126 mcg

Choline223 mg

Caffeine0 mg

Water125 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 180. The excerpt below is the record exactly as published.

MARGUERITES. (See colored'picture. ) For four dozen cakes sift four ounces of flour with four ounces of sugar, and one-fourth teaspoonful of salt, then add one-half cupful of lukewarm water, the whites of three unbeaten eggs, one teaspoonful of vanilla or lemon extract. Beat well, add two tablespoonfuls of melted butter

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