Nurrumburghs
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
1009Calories
33 gProtein
125 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1009 kcal
Protein33 g
Carbohydrates125 g
Fiber7.3 g
Sugars66 g
Total Fat46 g
Saturated Fat5.9 g
Monounsaturated Fat26 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol372 mg
Sodium768 mg
Potassium695 mg
Calcium264 mg
Iron7.8 mg
Magnesium208 mg
Phosphorus566 mg
Zinc3.7 mg
Copper0.8 mg
Manganese2.7 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E18 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.7 mg
Folate165 mcg
Choline328 mg
Caffeine0 mg
Water87 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 28. The excerpt below is the record exactly as published.
NURRUMBURQHS. 2 eggs. $ teaspoon ground cinnamon. J cup sugar. § teaspoon ground cloves. } cup flour. § cup roasted almonds. J teaspoon salt. 1 tablespoon candied orange peel. Grated rind of J of lemon
Cook this with the app: pantry check, scaling, and the assistant.