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Pfeffer Nuesse
From Lessons in cooking through preparation of meals, 1912
Serves 12
This recipe will make 3 dozen cakes.
Presented as published in 1912. 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
163Calories
4 gProtein
34 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein3.9 g
Carbohydrates34 g
Fiber0.4 g
Sugars17 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium59 mg
Potassium53 mg
Calcium39 mg
Iron1.5 mg
Magnesium8.8 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0.4 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate40 mcg
Choline37 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 150. The excerpt below is the record exactly as published.
Pfeffer Nuesse Mix and sift together i c sugar, 2 c flour, ^ T cinnamon, 34 T cloves, }i T mace, ^4 T nutmeg, i t baking powder; add the grated rind of ^ lemon, % c finely chopped citron, and mix to a dough with 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.