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Cakes, Breakfast
From Harper's cook book encyclopædia, 1902
Serves 1
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
413Calories
33 gProtein
36 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein33 g
Carbohydrates36 g
Fiber7.5 g
Sugars4.7 g
Total Fat17 g
Saturated Fat5 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium9937 mg
Potassium510 mg
Calcium110 mg
Iron4.7 mg
Magnesium42 mg
Phosphorus502 mg
Zinc4.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B60.7 mg
Vitamin B121.4 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)13 mg
Folate764 mcg
Choline450 mg
Caffeine0 mg
Water355 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 41. The excerpt below is the record exactly as published.
Cakes, Breakfast. — Three eggs, one teaspoonful of sugar, one coffee-cup of sweet milk, one cup of warm water, three table-spoonfuls of yeast, flour enough to make a stiff batter. Add the whites of the eggs when the batter has risen, also a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.