vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Trifles
From Buckeye cookery, 1892
Serves 6
Only one can be fried at a time.
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
447Calories
10 gProtein
98 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein10 g
Carbohydrates98 g
Fiber0 g
Sugars33 g
Total Fat5.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol41 mg
Sodium93 mg
Potassium127 mg
Calcium65 mg
Iron4.9 mg
Magnesium24 mg
Phosphorus124 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate138 mcg
Choline25 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 52. The excerpt below is the record exactly as published.
TRIFLES. A quart flour, a cup sugar, two table-spoons pelead ible little salt, two tea-spoons baking powder, one egg, and sweet milk sufficient to make rather stiff
Cook this with the app: pantry check, scaling, and the assistant.