vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Snippodoodles
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
They should be thin and crispy.
Presented as published in 1911. 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
346Calories
6 gProtein
76 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein6 g
Carbohydrates76 g
Fiber0.4 g
Sugars52 g
Total Fat5.5 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol58 mg
Sodium31 mg
Potassium110 mg
Calcium58 mg
Iron2.1 mg
Magnesium14 mg
Phosphorus90 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate56 mcg
Choline42 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 66. The excerpt below is the record exactly as published.
SNIPPODOODLES— One cup of sugar, one tablespoon of butter, one-half cup of milk, one egg, one cup of flour, one tea- spoon of cinnamo
Cook this with the app: pantry check, scaling, and the assistant.