vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rosettes
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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
572Calories
26 gProtein
80 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein26 g
Carbohydrates80 g
Fiber0 g
Sugars16 g
Total Fat20 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol235 mg
Sodium585 mg
Potassium671 mg
Calcium444 mg
Iron5.6 mg
Magnesium67 mg
Phosphorus518 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)6 mg
Folate157 mcg
Choline205 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 122. The excerpt below is the record exactly as published.
Mix a quart of milk into a pint of flour, beat the whites and yolks of three eggs separately, one tablespoon of butter cut fine into the mixture, half teaspoon salt ; add the stiffly beaten whites of eggs last of all. Bake in well warmed and greased rosettes
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