Buttercups
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
2885Calories
102 gProtein
503 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories2885 kcal
Protein102 g
Carbohydrates503 g
Fiber0 g
Sugars209 g
Total Fat75 g
Saturated Fat16 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.7 g
Omega-30.2 g
Cholesterol1752 mg
Sodium1398 mg
Potassium1332 mg
Calcium1133 mg
Iron30 mg
Magnesium174 mg
Phosphorus2306 mg
Zinc9.1 mg
Copper0.9 mg
Manganese3 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A759 mcg
Vitamin E4.8 mg
Vitamin K1.4 mcg
Vitamin B61.1 mg
Vitamin B124.7 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)3.9 mg
Niacin (B3)26 mg
Folate813 mcg
Choline1345 mg
Caffeine0 mg
Water495 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 26. The excerpt below is the record exactly as published.
Buttercups. — 2 tablespoons butter, 1 cup sugar, yolks 9 eggs, 1 teaspoon vanilla, A cup milk, 3 cups flour, 2 teaspoons Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.