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Breakfast Cakes
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
590Calories
19 gProtein
119 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein19 g
Carbohydrates119 g
Fiber0 g
Sugars2.6 g
Total Fat4.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol63 mg
Sodium823 mg
Potassium241 mg
Calcium49 mg
Iron8.8 mg
Magnesium43 mg
Phosphorus205 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate250 mcg
Choline50 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 25. The excerpt below is the record exactly as published.
BREAKFAST CAKES. — Take two pounds of flour, two break- fast-cupfuls of milk, one teaspoonful of carbonate of soda, one teaspoonful of tartaric acid, a teaspoonful and a half of salt, a tablespoonful of sugar, and two eggs
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