Rummed Wedges
From Most for your money cookbook, 1938
You can choose to add sugar or not.
Presented as published in 1938. 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
85Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (23 nutrients)
Calories85 kcal
Protein1.6 g
Carbohydrates21 g
Fiber3.6 g
Sugars15 g
Total Fat0.3 g
Sodium16 mg
Potassium299 mg
Calcium77 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C106 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Water156 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 108. The excerpt below is the record exactly as published.
Rummed Wedges — vary the above by filling your saucer with kirsch, cognac, curacao, rum or any favorite tipple
Cook this with the app: pantry check, scaling, and the assistant.