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Unspecified Dough Recipe
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
552Calories
4 gProtein
22 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein4.4 g
Carbohydrates22 g
Fiber0 g
Sugars4 g
Total Fat50 g
Saturated Fat22 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol78 mg
Sodium661 mg
Potassium129 mg
Calcium214 mg
Iron1.4 mg
Magnesium13 mg
Phosphorus137 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate33 mcg
Choline24 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 616. The excerpt below is the record exactly as published.
flour, salt, sugar, and baking powder together, rub the lard well into the flour, then add the milk and cream
Cook this with the app: pantry check, scaling, and the assistant.