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Trifles
From The Toronto Cook Book, 1915
Serves 6
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
480Calories
10 gProtein
98 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein10 g
Carbohydrates98 g
Fiber0 g
Sugars33 g
Total Fat5.8 g
Saturated Fat2.5 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol41 mg
Sodium171 mg
Potassium127 mg
Calcium109 mg
Iron5 mg
Magnesium24 mg
Phosphorus140 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E0.2 mg
Vitamin K0.3 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 18. The excerpt below is the record exactly as published.
Trifles One quart flour, one cup sugar, two tablespoons melted butter, one egg, two teaspoons baking powder, sifted with flour and enough sweet milk to make stiff as crullers
Cook this with the app: pantry check, scaling, and the assistant.