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Truffles
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
302Calories
4 gProtein
27 gCarbs
20 gFat
Full nutrition (32 nutrients)
Calories302 kcal
Protein3.7 g
Carbohydrates27 g
Fiber1.5 g
Sugars23 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol31 mg
Sodium40 mg
Potassium176 mg
Calcium93 mg
Iron1 mg
Magnesium28 mg
Phosphorus101 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C0.1 mg
Vitamin A85 mcg
Vitamin E1.1 mg
Vitamin K3.5 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate5.3 mcg
Caffeine8.9 mg
Water8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 81. The excerpt below is the record exactly as published.
Truffles. Cleanse truffles and cut in thin slices. Put in baking dish, season with butter or salad oil, mace, garlic, parsley, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.