vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Trifles
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
320Calories
9 gProtein
26 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein9 g
Carbohydrates26 g
Fiber0 g
Sugars0.1 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol185 mg
Sodium180 mg
Potassium137 mg
Calcium119 mg
Iron2.5 mg
Magnesium16 mg
Phosphorus157 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate68 mcg
Choline110 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 33. The excerpt below is the record exactly as published.
Trifles, — Three-quarters cup cream (milk may be used with a teaspoon butter), three eggs Beaten separately, scant teaspoon baking powder, pinch each salt and cinnamon ; flour to roll out
Cook this with the app: pantry check, scaling, and the assistant.