Stork’s Nest a la Rainhold
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve for afternoon coffee or tea, or as a dessert.
Presented as published in 1924. 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
658Calories
13 gProtein
133 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein13 g
Carbohydrates133 g
Fiber0 g
Sugars130 g
Total Fat9.5 g
Saturated Fat118 g
Monounsaturated Fat1094 g
Polyunsaturated Fat442 g
Omega-3130 g
Cholesterol372 mg
Sodium145 mg
Potassium141 mg
Calcium57 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E302 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 123. The excerpt below is the record exactly as published.
Stork’s Nest a la Rainhold Nid-de-cigogne a la Rainhold Break two eggs in a bowl; add one cup of powdered sugar, slowly beating it to a light and thick cream; add flour sufficient to form a smooth dough; add a pinch of Royal Baking Powder. Leave it in the ice-box for about three quarters of an hour on the ice; take it out. Flour the table and roll it out evenly as thin as a leaf; cut it in the form of ribbons about an inch and a half in width; flour a baking sheet; twist and roll the bands together forming a stork’s nest. Put eight cups of Mazola oil
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.