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Soup Sticks with Baking Powder
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
Presented as published in 1907. 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
994Calories
29 gProtein
206 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories994 kcal
Protein29 g
Carbohydrates206 g
Fiber0 g
Sugars27 g
Total Fat19 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol48 mg
Sodium1556 mg
Potassium501 mg
Calcium1032 mg
Iron14 mg
Magnesium79 mg
Phosphorus684 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)15 mg
Folate363 mcg
Choline22 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 135. The excerpt below is the record exactly as published.
SOUP STICKS WITH BAKING POWDER. These sticks can be made on short notice. Take one pound of flour, one ounce of baking powder, and one and one-half ounces of sugar, one ounce of butter, and mix with milk
Cook this with the app: pantry check, scaling, and the assistant.