vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sprengela
From The national course in home economics, 1917
Serves 10
Recipe by M. O. Baldwin.
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
273Calories
5 gProtein
55 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein5.3 g
Carbohydrates55 g
Fiber0 g
Sugars52 g
Total Fat3.8 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol149 mg
Sodium152 mg
Potassium60 mg
Calcium76 mg
Iron1 mg
Magnesium5.7 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate23 mcg
Choline118 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 179. The excerpt below is the record exactly as published.
SPRENQELA. Four cupfuls of powdered sugar, eight eggs. Stir one-half hour; beat whites separately. Take two teaspoonfuls of baking-powder, the rind of two lemons, flour enough to roll out
Cook this with the app: pantry check, scaling, and the assistant.