vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Marguerites I
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
1094Calories
16 gProtein
241 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1094 kcal
Protein16 g
Carbohydrates241 g
Fiber0 g
Sugars214 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium905 mg
Potassium474 mg
Calcium310 mg
Iron5.2 mg
Magnesium40 mg
Phosphorus265 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.4 mg
Folate99 mcg
Choline299 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 294. The excerpt below is the record exactly as published.
MARGUERITES I 2 eggs, slightly beaten Vg teaspoon salt 1 cup brown sugar 1 cup pecan nut meats, 14 cup flour cut in small pieces Y4 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.