vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Vanities
From The new practical housekeeping, 1890
Serves 1
Nice for tea or dessert.
Presented as published in 1890. 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
304Calories
15 gProtein
37 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein15 g
Carbohydrates37 g
Fiber0.3 g
Sugars12 g
Total Fat9.9 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium151 mg
Potassium191 mg
Calcium66 mg
Iron3.3 mg
Magnesium20 mg
Phosphorus230 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C2.2 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate90 mcg
Choline297 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 224. The excerpt below is the record exactly as published.
Vanities. — ^Beat two eg^s, stir in pinch salt and a half teaspoon rose-water, add sifted flour till just thick enough to roll out, cut with a cake-cutter, and fry quickly in hot fat. Sin powdered sugar on them while hot, and when cool put a tea-spoon jelly in the center of each on
Cook this with the app: pantry check, scaling, and the assistant.