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Sweetiz's Favorites
From Buckeye cookery, 1892
Serves 1
These are splendid for breakfast if set the night before.
Presented as published in 1892. 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
443Calories
37 gProtein
40 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein37 g
Carbohydrates40 g
Fiber10 g
Sugars4.7 g
Total Fat17 g
Saturated Fat5.1 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium9934 mg
Potassium599 mg
Calcium107 mg
Iron4.9 mg
Magnesium45 mg
Phosphorus561 mg
Zinc5.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B121.4 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.3 mg
Niacin (B3)17 mg
Folate982 mcg
Choline453 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from Buckeye cookery (1892), page 208. The excerpt below is the record exactly as published.
Sweeriz’s Favorites.—Three eggs, one tea-spoon sugar, one coffee-cup sweet milk, one of warm water, four table-spoons potato yeast, flour enough to make stiff batter; beat yolks and sugar well, stir in milk, water, and yeast, and lastly flour, stir well, and set in warm place to rise; when light, beat whites to a stiff froth, and stir into batter with a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.