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Cakes for Soup
From The new Kentucky home cook book, 1884
Serves 4
Recipe by Mrs. A. Lee.
Presented as published in 1884. 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
286Calories
7 gProtein
48 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories286 kcal
Protein6.8 g
Carbohydrates48 g
Fiber0 g
Sugars0 g
Total Fat7.2 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.7 g
Cholesterol5.9 mg
Sodium1.3 mg
Potassium85 mg
Calcium12 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline3.1 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 9. The excerpt below is the record exactly as published.
CAKES FOR SOUP. Take one pint of flour, a dessert-spoonful of lard, a little Bait, and cold water enough to mix
Cook this with the app: pantry check, scaling, and the assistant.