vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Springerlie (German Christmas Cakes)
From The Portland Woman's Exchange Cook Book, 1913
Serves 18
Presented as published in 1913. 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
207Calories
4 gProtein
45 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein4.2 g
Carbohydrates45 g
Fiber0 g
Sugars25 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol41 mg
Sodium17 mg
Potassium54 mg
Calcium13 mg
Iron1.7 mg
Magnesium8.5 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate46 mcg
Choline33 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 80. The excerpt below is the record exactly as published.
prlngerlie (Gterman Christmas Cakes). 1 lb. flour. 1 lb. powdered sugar. 1 tablespoon water. 4 eggs beaten together. 2 teaspoons anise seed pounded in a mortar
Cook this with the app: pantry check, scaling, and the assistant.