Steffan
From Dainty dinners and dishes for Jewish families, 1907
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
6095Calories
113 gProtein
921 gCarbs
228 gFat
Full nutrition (34 nutrients)
Calories6095 kcal
Protein113 g
Carbohydrates921 g
Fiber10 g
Sugars152 g
Total Fat228 g
Saturated Fat119 g
Monounsaturated Fat72 g
Polyunsaturated Fat7.7 g
Omega-30 g
Cholesterol154 mg
Sodium180 mg
Potassium3703 mg
Calcium442 mg
Iron59 mg
Magnesium383 mg
Phosphorus1373 mg
Zinc8.5 mg
Copper2.2 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C416 mg
Vitamin A27 mcg
Vitamin E5.9 mg
Vitamin K16 mcg
Vitamin B61.2 mg
Vitamin B120.6 mcg
Thiamin (B1)8.9 mg
Riboflavin (B2)4.4 mg
Niacin (B3)64 mg
Folate1465 mcg
Choline38 mg
Caffeine0 mg
Water320 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 58. The excerpt below is the record exactly as published.
f lb. suet. 2 lbs. apples. 2 oz. mixed peel, t lb. brown sugar. STEFFAN. 2 lbs. flour. lb. currants and raisins. Juice of ^ lemon. Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.