Butter Cakes
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1840Calories
55 gProtein
390 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories1840 kcal
Protein55 g
Carbohydrates390 g
Fiber0 g
Sugars0 g
Total Fat40 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol94 mg
Sodium3047 mg
Potassium691 mg
Calcium755 mg
Iron29 mg
Magnesium138 mg
Phosphorus1429 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline0 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 14. The excerpt below is the record exactly as published.
Butter Cakes. — Mix 1 quart flour, 1 tea- spoon salt, 2 teaspoons Roy^ Baking Powder. Rub in 3 tablespoons butter. Mix to a soft dough with milk, roll out % inch thick, cut in round cakes. Lay on a moderately hot greased griddle, and when pale brown turn and brown on other side. Tear open, butter liberally, and send to table. Gems. — Ipint flour, 1 teaspoon Royal Baking Powder, Mi teaspoon salt, 1 teaspoon sugar, 3 teaspoons melted butter, 1 cup milk, 3 eggs, whites and yolks beaten separately. Mix as formuffins, ^ding beatenwhites last; bake in hot, well-greased iron gem-pans. Royal Qraham Qems. — IVfe pints Graham flour. Ml pint Indian com meal, 1 teaspoon salt, 2 teaspoons Royal Baking Powder
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