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Batter Cakes

Name: Batter Cakes
Yield: 8 servings
Ingredients: one quart flour; three teaspoons baking powder; three eggs, whites and yolks beaten separately; one quart sweet milk; one tablespoon melted butter; a little salt

From The Toronto Cook Book, 1915

Serves 8

Presented as published in 1915. 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

269Calories

9 gProtein

49 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories269 kcal

Protein9.2 g

Carbohydrates49 g

Fiber0 g

Sugars0.1 g

Total Fat4.1 g

Saturated Fat1.4 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol73 mg

Sodium1417 mg

Potassium112 mg

Calcium121 mg

Iron4 mg

Magnesium20 mg

Phosphorus142 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A42 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.2 mg

Folate109 mcg

Choline55 mg

Caffeine0 mg

Water21 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 15. The excerpt below is the record exactly as published.

Batter Cakes One quart flour, three teaspoons baking powder, three eggs, whites and yolks beaten separately, one quart sweet milk, one tablespoon melted butter, a little salt

Cook this with the app: pantry check, scaling, and the assistant.