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Bath Cakes
From Consult me, 1902
Serves 24
Some prefer with caraway seeds.
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
640Calories
13 gProtein
145 gCarbs
14 gFat
Full nutrition (30 nutrients)
Calories640 kcal
Protein13 g
Carbohydrates145 g
Sugars57 g
Total Fat14 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol34 mg
Sodium8.2 mg
Potassium174 mg
Calcium37 mg
Iron6.4 mg
Magnesium32 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin A3.3 mcg
Vitamin E0 mg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate181 mcg
Choline1.8 mg
Water23 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 44. The excerpt below is the record exactly as published.
BATH CAKES. — Take six pounds of flour, three quarters of a pound of butter, and three pounds of raw sugar, rub the butter and sugar well into the flour, after crushing the sugar small ; take a little volatile salts dissolved in milk
Cook this with the app: pantry check, scaling, and the assistant.