Moonshines
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
1512Calories
39 gProtein
272 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1512 kcal
Protein39 g
Carbohydrates272 g
Fiber3.5 g
Sugars205 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium529 mg
Potassium661 mg
Calcium232 mg
Iron6.8 mg
Magnesium49 mg
Phosphorus655 mg
Zinc4.1 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D6 mcg
Vitamin C28 mg
Vitamin A480 mcg
Vitamin E3.5 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.3 mg
Folate176 mcg
Choline915 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 20. The excerpt below is the record exactly as published.
MOONSHINES. Beat the whites of six eggs very stiff add gradually six tablespoons i)owdered sugar, add more if not stiff enough, beat thirty minutes, then add a cup of jelly or fruit cut flue
Cook this with the app: pantry check, scaling, and the assistant.