Wonders
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1166Calories
33 gProtein
137 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories1166 kcal
Protein33 g
Carbohydrates137 g
Fiber0 g
Sugars38 g
Total Fat55 g
Saturated Fat14 g
Monounsaturated Fat22 g
Polyunsaturated Fat14 g
Omega-30.8 g
Cholesterol558 mg
Sodium567 mg
Potassium379 mg
Calcium435 mg
Iron10 mg
Magnesium53 mg
Phosphorus872 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E4 mg
Vitamin K21 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.6 mg
Folate271 mcg
Choline441 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 43. The excerpt below is the record exactly as published.
Wonders. — 3 eggs, 3 tablespoons melted shortening, 3 tablespoons sugar, 1 teaspoon Royal Baking Powder mixed \vith 1 cup flour
Cook this with the app: pantry check, scaling, and the assistant.