vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Paste for Birds
From Consult me, 1902
Serves 3
If kept in a dry place, it will keep for months.
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
802Calories
24 gProtein
161 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories802 kcal
Protein24 g
Carbohydrates161 g
Fiber0.3 g
Sugars38 g
Total Fat24 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.9 g
Cholesterol231 mg
Sodium80 mg
Potassium416 mg
Calcium66 mg
Iron10 mg
Magnesium68 mg
Phosphorus274 mg
Zinc1.7 mg
Copper0.3 mg
Manganese3.5 mg
Vitamin D1.1 mcg
Vitamin C6.7 mg
Vitamin A77 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate272 mcg
Choline147 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 369. The excerpt below is the record exactly as published.
PASTE FOR BIRDS.— 1 lb. of unsifted flour ; 2 ozs. of butter ; 4 ozs. of sugar ; three hard-boiled eggs, cut up very small. Put them into a saucepan, over a slow fire, and stir till it becomes crumbly. Do not let it be burned. When this is ready, put a pint of cracked hempseed to the mix- ture, and mix well together. When it is baking, add a pennyworth of saffron
Cook this with the app: pantry check, scaling, and the assistant.