Batter Cakes, No. 1

Name: Batter Cakes, No. 1
Ingredients: 1 quart sifted flour; 1 teaspoonful salt; 2 heaiiing teaspoonfuls baking powder; 1 teaspoonful brown sugar; 2 eggs, beaten light

From Manual for army cooks, 1896

Presented as published in 1896. 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

2001Calories

67 gProtein

395 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories2001 kcal

Protein67 g

Carbohydrates395 g

Fiber0 g

Sugars4.8 g

Total Fat17 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium3427 mg

Potassium828 mg

Calcium678 mg

Iron31 mg

Magnesium149 mg

Phosphorus934 mg

Zinc4.9 mg

Copper0.9 mg

Manganese3.8 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)34 mg

Folate850 mcg

Choline294 mg

Caffeine0 mg

Water126 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 74. The excerpt below is the record exactly as published.

1 teaspoonful salt. Make into a ])atter. Set it to rise as directed in Flannel Cakes, No. 2. In the morning stir into the batter one table- spoonful of melted lard, and cook. BATTER CAKES, No. 1. 1 quart sifted flour. I teaspoonful salt. 2 heaiiing teaspoonfuls baking 1 teaspoonful l)rown sugar, powder. 2 eggs, beaten light

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