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Othello Shells
From Cookery for every household, 1914
Serves 1
These cases are better if made the day before. They will keep well in an air-tight tin.
Presented as published in 1914. 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
996Calories
41 gProtein
152 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories996 kcal
Protein41 g
Carbohydrates152 g
Fiber0 g
Sugars86 g
Total Fat25 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium358 mg
Potassium462 mg
Calcium157 mg
Iron9.2 mg
Magnesium53 mg
Phosphorus587 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.9 mg
Folate254 mcg
Choline735 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 908. The excerpt below is the record exactly as published.
Othello Shells To Make the Cases 3 oz. castor sugar. 3 oz. Vienna flour. 5 eggs
Cook this with the app: pantry check, scaling, and the assistant.