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SPATZBN
From With a saucepan over the sea, 1902
Serves 2
May be cooked in water instead and browned in the oven with crumbs.
Presented as published in 1902. 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
89Calories
5 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories89 kcal
Protein4.9 g
Carbohydrates10 g
Fiber0 g
Sugars0.7 g
Total Fat3 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol95 mg
Sodium41 mg
Potassium70 mg
Calcium32 mg
Iron1.1 mg
Magnesium7.8 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate32 mcg
Choline76 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 58. The excerpt below is the record exactly as published.
SPATZBN. (German Sparrow Cakes.) Make a thick batter of sufficient flour, i egg, milk, and some salt
Cook this with the app: pantry check, scaling, and the assistant.