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Truffles
From The art of German cooking and baking, 1922
Serves 5
Presented as published in 1922. 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
463Calories
6 gProtein
41 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein5.6 g
Carbohydrates41 g
Fiber2.3 g
Sugars35 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol48 mg
Sodium1464 mg
Potassium271 mg
Calcium146 mg
Iron1.6 mg
Magnesium45 mg
Phosphorus155 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A131 mcg
Vitamin E1.7 mg
Vitamin K5.4 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate8.2 mcg
Choline0 mg
Caffeine14 mg
Water107 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 172. The excerpt below is the record exactly as published.
TRUFFLES. 1 lb. of trufEles 1 tbsp. of salt 1 pt. of Water
Cook this with the app: pantry check, scaling, and the assistant.