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Snippy-Doodle
From The Institute cook book, 1913
Serves 2
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
654Calories
9 gProtein
152 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein8.8 g
Carbohydrates152 g
Fiber0 g
Sugars103 g
Total Fat8.7 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium261 mg
Potassium180 mg
Calcium219 mg
Iron3.8 mg
Magnesium25 mg
Phosphorus179 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate100 mcg
Choline11 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 116. The excerpt below is the record exactly as published.
SNIPPY-DOODLE 1 cup sugar 1 cup flour 1 tablespoon butter I/2 cup milk 1 egg 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.