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Batter Cakes with Syrup
From Cooking for profit, 1886
Serves 8
Cost of material is approximately 5 cents for 3 pints, 24 cakes or 8 orders.
Presented as published in 1886. 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
428Calories
35 gProtein
67 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories428 kcal
Protein35 g
Carbohydrates67 g
Fiber20 g
Sugars0 g
Total Fat8 g
Saturated Fat1.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.2 g
Cholesterol1.6 mg
Sodium112 mg
Potassium770 mg
Calcium31 mg
Iron4.2 mg
Magnesium52 mg
Phosphorus522 mg
Zinc6.2 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B120.1 mcg
Thiamin (B1)8.6 mg
Riboflavin (B2)3.2 mg
Niacin (B3)33 mg
Folate1805 mcg
Choline25 mg
Caffeine0 mg
Water8.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 116. The excerpt below is the record exactly as published.
Batter Cakes with SyruD. No eggb needed, and raised with yeast 3 cups flour — 12 ounces. 2;^ cupb water and yeast. 1 tablespoon melted lard. 1 tablespuon syrup. J teaspoon salt. The yeast may be either J cup of po- tato yeast or ferment, or ^ a yeast cake in so much water. Sift the flour into a pan, make a hollow in the middle, strain in the yeast and water, stir around to mix in the flour gradually and when all melted without being lumpy add the other ingredients and beat thoroughly. Let stand in a warm place to rise 6 hours, beat up again and bake. When the cakes are for breakfast mix the batter over night with cold water according to the weather. Cost of material — flour and yeast 3, lard and syrup 2, 5 cents for 3 pints, 24 cakes or 8 orders. See remarks about buckwheat cakes. The cakes cost noth- ing relatively, it is the syrup, butter, and made of baking that make the ex- pense. 403— Flannel Cakes— Best. 4 cups flour. 4 cups warm water. -J cup ysast. 1 tablespoon syrup
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