vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Butter Cakes
From The Rural cook book, 1907
Serves 1
Serve with butter and maple syrup.
Presented as published in 1907. 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
1035Calories
33 gProtein
206 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1035 kcal
Protein33 g
Carbohydrates206 g
Fiber0 g
Sugars8.8 g
Total Fat31 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol85 mg
Sodium2654 mg
Potassium623 mg
Calcium1059 mg
Iron16 mg
Magnesium93 mg
Phosphorus752 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline33 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The Rural cook book (1907), page 67. The excerpt below is the record exactly as published.
Butter Cakes. — Sift two cupfuls of floor with three teaspoonfuls of baking powder and a half teaspoonful of salt. Rub in two tablespoonful s of butter and add gradually three-fourths of a cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.