vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Baby Cakes
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Cakes should be crisp and not close.
Presented as published in 1907. 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
474Calories
28 gProtein
46 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein28 g
Carbohydrates46 g
Fiber0 g
Sugars26 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium9985 mg
Potassium313 mg
Calcium123 mg
Iron5 mg
Magnesium31 mg
Phosphorus423 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.8 mg
Folate134 mcg
Choline588 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 78. The excerpt below is the record exactly as published.
Baby Cakes. 4 Eggs. Their weight in Sugar and Flour. Nut of Volatile Salts
Cook this with the app: pantry check, scaling, and the assistant.