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Breakfast Cakes
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Family recipe.
Presented as published in 1898. 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
299Calories
11 gProtein
60 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein11 g
Carbohydrates60 g
Fiber0.8 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium15 mg
Potassium144 mg
Calcium20 mg
Iron4.5 mg
Magnesium23 mg
Phosphorus118 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate198 mcg
Choline25 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 369. The excerpt below is the record exactly as published.
Breakfast Cakes. — ( Family Recipe.) — One pound of flour, one egg, two spoonfuls of yeast (or half an ounce of German yeast) and a little salt, all mixed with good milk
Cook this with the app: pantry check, scaling, and the assistant.