Strussel Kitchen

Name: Strussel Kitchen
Ingredients: one pound of cake flour; one spoonful of cinnamon; one-half pound of fine sugar; five ounces of good melted butter

From Perfection in baking, 1895

Presented as published in 1895. 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

3559Calories

38 gProtein

587 gCarbs

120 gFat

Full nutrition (34 nutrients)

Calories3559 kcal

Protein38 g

Carbohydrates587 g

Fiber7.9 g

Sugars234 g

Total Fat120 g

Saturated Fat72 g

Monounsaturated Fat34 g

Polyunsaturated Fat6 g

Omega-30.4 g

Cholesterol305 mg

Sodium163 mg

Potassium540 mg

Calcium100 mg

Iron33 mg

Magnesium80 mg

Phosphorus424 mg

Zinc3 mg

Copper0.7 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A970 mcg

Vitamin E3.4 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)4.1 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate849 mcg

Choline74 mg

Caffeine0 mg

Water80 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 40. The excerpt below is the record exactly as published.

Strcusscl Kitchen, Same as above, only cover well with the following mixture: One pound of cake flour, one spoonful of cinnamon, one-half pound of fine sugar; add five ounces of good melted butter

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