Aberdeen
From Bread, cakes, and biscuits, 1902
This is made in one large cake, quartered when served.
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
1952Calories
70 gProtein
364 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1952 kcal
Protein70 g
Carbohydrates364 g
Fiber0 g
Sugars12 g
Total Fat24 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium714 mg
Potassium1121 mg
Calcium703 mg
Iron28 mg
Magnesium163 mg
Phosphorus1031 mg
Zinc5.6 mg
Copper0.8 mg
Manganese3.5 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.8 mg
Niacin (B3)31 mg
Folate773 mcg
Choline337 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.
Aberdeen. — Beat two eggs well, with a pinch of salt, and sugar to taste, and make a very stiff batter with about half a pint of milk and a short pound of flour, with which has been sifted a full teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.