T ailli-Kata'tf

Name: T ailli-Kata'tf
Ingredients: Make a very smooth paste, suitable for frying, with 1 lb. of flour; a pinch of salt; one of sugar; and about 4oz. of melted butter

From Bread, cakes, and biscuits, 1902

Serve with vanilla or orange syrup.

Presented as published in 1902. 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

2473Calories

50 gProtein

351 gCarbs

99 gFat

Full nutrition (34 nutrients)

Calories2473 kcal

Protein50 g

Carbohydrates351 g

Fiber0 g

Sugars0.1 g

Total Fat99 g

Saturated Fat57 g

Monounsaturated Fat27 g

Polyunsaturated Fat3.4 g

Omega-30.4 g

Cholesterol244 mg

Sodium22 mg

Potassium644 mg

Calcium113 mg

Iron26 mg

Magnesium123 mg

Phosphorus517 mg

Zinc3.4 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A776 mcg

Vitamin E2.6 mg

Vitamin K7.9 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate729 mcg

Choline21 mg

Caffeine0 mg

Water63 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 105. The excerpt below is the record exactly as published.

T ailli-Kata'tf . — Make a very smooth paste, suitable for frying, with lib. of flour, a pinch of salt and one of sugar, and about 4oz. of melted butter

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