vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mirlitons (Cake)
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
740Calories
12 gProtein
35 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories740 kcal
Protein12 g
Carbohydrates35 g
Fiber0 g
Sugars29 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol409 mg
Sodium128 mg
Potassium244 mg
Calcium134 mg
Iron1.2 mg
Magnesium18 mg
Phosphorus221 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline196 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 188. The excerpt below is the record exactly as published.
Mirlitons (cake). Beat well together four eggs and three ounces of sugar. Add one gill of orange flower water and one pint of cream. Strain, and put into tartelette moulds lined with tartelette dough
Cook this with the app: pantry check, scaling, and the assistant.