Swedish Rosettes
From Domestic science, principles and application, 1914
Makes about 4 dozen rosettes.
Presented as published in 1914. 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
880Calories
28 gProtein
166 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories880 kcal
Protein28 g
Carbohydrates166 g
Fiber0 g
Sugars21 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium97 mg
Potassium628 mg
Calcium336 mg
Iron11 mg
Magnesium80 mg
Phosphorus450 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate301 mcg
Choline43 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 96. The excerpt below is the record exactly as published.
Swedish Rosettes 1 c. milk 4 eggs 2 tsp. sugar 1 tsp. vanilla Pinch of salt 1 /^ c. flour Powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.