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Aniseed Cakes
From Soyer's standard cookery, 1912
Serves 12
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
446Calories
10 gProtein
96 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein10 g
Carbohydrates96 g
Fiber0 g
Sugars38 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium131 mg
Potassium128 mg
Calcium24 mg
Iron4.6 mg
Magnesium22 mg
Phosphorus115 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate129 mcg
Choline49 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 244. The excerpt below is the record exactly as published.
Aniseed Cakes. Beat four eggs for ten minutes with one pound of sifted sugar, and let stand for an hour, after which add a teaspoon- ful of hartshorn and a tablespoonful of essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.