Trifles

Name: Trifles
Ingredients: the whites of five eggs; five tablespoons of sugar; a half teaspoon of ground cardamon seed; a tablespoon of thick cream; enough flour to make a dough that will roll

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

650Calories

32 gProtein

65 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories650 kcal

Protein32 g

Carbohydrates65 g

Fiber0 g

Sugars64 g

Total Fat29 g

Saturated Fat11 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol945 mg

Sodium359 mg

Potassium360 mg

Calcium150 mg

Iron4.4 mg

Magnesium31 mg

Phosphorus503 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K1.1 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.2 mg

Folate118 mcg

Choline735 mg

Caffeine0 mg

Water199 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 69. The excerpt below is the record exactly as published.

TRIFLES—SCANDINAVIAN Beat the whites of five eggs stiff; then beat in five table- spoons of sugar, a half teaspoon of ground cardamon seed, and a tablespoon of thick cream. Stir in enough flour to make a dough that will roll

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