vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Society Dessert
From The national course in home economics, 1917
Serves 2
Mrs. Eastman.
Presented as published in 1917. 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
590Calories
9 gProtein
44 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein8.6 g
Carbohydrates44 g
Fiber3.3 g
Sugars35 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.2 g
Cholesterol121 mg
Sodium39 mg
Potassium389 mg
Calcium116 mg
Iron0.5 mg
Magnesium29 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A7.9 mcg
Vitamin E0.1 mg
Vitamin K8.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate8.7 mcg
Choline7.7 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 224. The excerpt below is the record exactly as published.
SOCIETY DESSERT. One-half box of gelatine soaked and dissolved, to which add a wine- glassful of sherry wine, one-half pint of cream whipped stiff, one table- spoonful of boiled rice, one-half pound of chopped figs, one-quarter cupful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.