vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Breakfast Cakes
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
1095Calories
23 gProtein
209 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1095 kcal
Protein23 g
Carbohydrates209 g
Fiber8 g
Sugars62 g
Total Fat18 g
Saturated Fat8.6 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol67 mg
Sodium1056 mg
Potassium828 mg
Calcium375 mg
Iron4 mg
Magnesium99 mg
Phosphorus517 mg
Zinc2.6 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A139 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.3 mg
Folate112 mcg
Choline98 mg
Caffeine4.9 mg
Water212 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 51. The excerpt below is the record exactly as published.
BREAKFAST CAKES— Beat the egg light, add one- half cup of sugar, two cups of milk, a saltspoon of salt, one and one-half cups of rye meal, one and one-half cups of flour and three level teaspoons of baking powder. Bake in a hot greased gem pan. BREAKFAST CAKES— Sift one cup of corn meal, one-quar- ter teaspoon of salt and two level teaspoons of sugar together, stir in one cup of thick sour milk, one-half tablespoonful melted butter, one well beaten egg and one-half teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.