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Cajure (Sweet Wheaten Cakes)
From Banquets of the nations, 1911
Serves 4
Each cake should be about the size of a five shilling piece.
Presented as published in 1911. 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
636Calories
8 gProtein
128 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein7.7 g
Carbohydrates128 g
Fiber0 g
Sugars123 g
Total Fat13 g
Saturated Fat7.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol40 mg
Sodium83 mg
Potassium332 mg
Calcium266 mg
Iron0.4 mg
Magnesium28 mg
Phosphorus224 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A114 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate10 mcg
Choline39 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 100. The excerpt below is the record exactly as published.
Cajure. (Sweet Wheaten Cakes.) Mix well one and three-quarter ounces of well-washed roughly-ground wheat, two tablespoonfuls of melted butter, a pound of sugar, and a pound and three-quarters of milk. Now add sufficient flour to make a good dough
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