Tuti-Fruit Corn Flakes
From Healthful cookery, 1904
Granose Flakes may be used in the same manner.
Presented as published in 1904. 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
212Calories
3 gProtein
52 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein2.6 g
Carbohydrates52 g
Fiber4.1 g
Sugars26 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium161 mg
Potassium303 mg
Calcium27 mg
Iron5.9 mg
Magnesium21 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C19 mg
Vitamin A278 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.6 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate207 mcg
Choline4.5 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 71. The excerpt below is the record exactly as published.
Tuti-Fruit Corn Flakes. — Put equal parts of dates and figs through a colander. (They are easier to put through if steamed twenty minutes.) Grind a quantity of English walnuts equal to both dates and figs. Mix the nuts and fruits with one cup of toasted Corn Flakes
Cook this with the app: pantry check, scaling, and the assistant.