gluten-freenut-freesoy-freefish-freeshellfish-free
Pocket-Books
From The new Kentucky home cook book, 1884
Serves 10
Recipe by Mrs. Annie Lee.
Presented as published in 1884. 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
408Calories
6 gProtein
50 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories408 kcal
Protein5.9 g
Carbohydrates50 g
Fiber0 g
Sugars20 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol191 mg
Sodium143 mg
Potassium100 mg
Calcium36 mg
Iron1.1 mg
Magnesium7 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.7 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate28 mcg
Choline48 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 72. The excerpt below is the record exactly as published.
POCKET-BOOKS. Take one quart of sponge, three eggs beaten separately very light then whipped together, one cupful of lard or but- ter, one cupful of white sugar, one cupful of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.