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Springele

Name: Springele
Yield: 24 servings
Ingredients: 1 lb. powdered sugar; 4 — 5 eggs; 1 tsp. of baking powder; 1 lb. of flour; % tsp. of ammonia or

From The art of German cooking and baking, 1922

Serves 24

Presented as published in 1922. 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

155Calories

3 gProtein

34 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories155 kcal

Protein3.1 g

Carbohydrates34 g

Fiber0 g

Sugars19 g

Total Fat1.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol31 mg

Sodium32 mg

Potassium38 mg

Calcium19 mg

Iron1.2 mg

Magnesium6.1 mg

Phosphorus41 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A13 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate34 mcg

Choline25 mg

Caffeine0 mg

Water8.3 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 158. The excerpt below is the record exactly as published.

SPRINGELE. 1 lb. powdered sugar % tsp. of ammonia or 4 — 5 eggs 1 tsp. of baking powder 1 lb. of flour

Cook this with the app: pantry check, scaling, and the assistant.