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Rose Leaves
From A calendar of dinners, with 615 recipes, 1913
Serves 10
Sufficient for fifty small cakes.
Presented as published in 1913. 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
263Calories
4 gProtein
40 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories263 kcal
Protein4 g
Carbohydrates40 g
Fiber0 g
Sugars20 g
Total Fat10 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium365 mg
Potassium49 mg
Calcium11 mg
Iron1.6 mg
Magnesium8 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate45 mcg
Choline29 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 58. The excerpt below is the record exactly as published.
Rose Leaves 1 cupful sugar 1% teaspoonful salt 6 tablespoonfuls Crisco 1 teaspoonful rose extract 2 eggs 2 cupfuls flour
Cook this with the app: pantry check, scaling, and the assistant.