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Butter Cakes
From Soyer's standard cookery, 1912
Serves 16
Serve hot for luncheon or tea.
Presented as published in 1912. 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
550Calories
13 gProtein
92 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein13 g
Carbohydrates92 g
Fiber0 g
Sugars26 g
Total Fat15 g
Saturated Fat8.1 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol114 mg
Sodium40 mg
Potassium173 mg
Calcium51 mg
Iron5.2 mg
Magnesium28 mg
Phosphorus154 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A137 mcg
Vitamin E0.6 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.8 mg
Folate147 mcg
Choline70 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 242. The excerpt below is the record exactly as published.
Butter Cakes. Mix two cupfuls of sugar with half a pound of melted but- ter, add seven beaten eggs, and blend with three pounds of flour and half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.