vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Batter Cakes
From The New century cook book, 1899
Serves 6
Excellent.
Presented as published in 1899. 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
351Calories
10 gProtein
65 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories351 kcal
Protein10 g
Carbohydrates65 g
Fiber0 g
Sugars0 g
Total Fat5.7 g
Saturated Fat2.5 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol41 mg
Sodium638 mg
Potassium127 mg
Calcium152 mg
Iron5.1 mg
Magnesium24 mg
Phosphorus156 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate138 mcg
Choline25 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 10. The excerpt below is the record exactly as published.
Batter Cakes. Beat three eggs separately, to the yolks add one teaspoon- ful salt, and one tablespoonful sugar, three cups of milk. Sift flour sufficient for a thin batter with two heaping teaspoonfuls baking powder. Add flour. Lastly add whites of eggs beaten to a stiff froth. Bake on hot griddle and serve immediately. Batter Cakes. One quart of flour, one egg, one teaspoon of salt, three tea- spoons of baking powder, mix with cold water into a batter, and just before baking add two large tablespoons of melted butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.