Anise Cakes
From Allied cookery, 1916
Presented as published in 1916. 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
1918Calories
44 gProtein
402 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1918 kcal
Protein44 g
Carbohydrates402 g
Fiber0 g
Sugars227 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium220 mg
Potassium520 mg
Calcium129 mg
Iron15 mg
Magnesium79 mg
Phosphorus542 mg
Zinc3.6 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)15 mg
Folate433 mcg
Choline441 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 31. The excerpt below is the record exactly as published.
ANISE CAKES (French) ISeat well together yi lb. flour, J^ lb. sugar, and 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.