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Wonders
From Soyer's standard cookery, 1912
Serves 10
Presented as published in 1912. 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
5 gProtein
48 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein5.2 g
Carbohydrates48 g
Fiber0.5 g
Sugars11 g
Total Fat11 g
Saturated Fat6.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol24 mg
Sodium2.7 mg
Potassium73 mg
Calcium16 mg
Iron2.6 mg
Magnesium17 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate75 mcg
Choline2.4 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 242. The excerpt below is the record exactly as published.
Wonders. Beat a quarter of a pound of melted butter with the same quantity of sifted sugar until it forms a cream. Now blend with three whipped eggs, one pound of flour, and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.