Anise Cakes
From The National home cook book, 1900
Dough should be stiff enough to take the print of the anise mold.
Presented as published in 1900. 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
3156Calories
42 gProtein
750 gCarbs
7 gFat
Full nutrition (28 nutrients)
Calories3156 kcal
Protein42 g
Carbohydrates750 g
Fiber0.5 g
Sugars453 g
Total Fat7.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Sodium113 mg
Potassium533 mg
Calcium104 mg
Iron24 mg
Magnesium104 mg
Phosphorus412 mg
Zinc2.8 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)26 mg
Folate614 mcg
Choline1.2 mg
Water73 g
As published
This recipe was extracted from The National home cook book (1900), page 7. The excerpt below is the record exactly as published.
ANISE CAKES—One pound granulated sugar pa: eggs (whole) stirred together for half hour. Add four drops : even teaspoon soda after having poured over it thre a tablespoon boiling water. When soda is dissolved add re “peat 10 minutes. Stir in as much sifted flour as you ¢ _~- Flour board, put dough out on it
Cook this with the app: pantry check, scaling, and the assistant.