vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Salted Triangles
From Lessons in cooking through preparation of meals, 1912
Serves 6
The dough can be made and rolled out a day or so before using if convenient.
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
12Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein1.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium984 mg
Potassium12 mg
Calcium5.3 mg
Iron0.2 mg
Magnesium1 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 233. The excerpt below is the record exactly as published.
Salted Triangles Beat I egg slightly, add 5/2 t salt, then enough flour to make a very stiff dough
Cook this with the app: pantry check, scaling, and the assistant.