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Cakes, Lapland
From Harper's cook book encyclopædia, 1902
Serves 8
Serve while piping hot.
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
360Calories
9 gProtein
27 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories360 kcal
Protein8.5 g
Carbohydrates27 g
Fiber0 g
Sugars0.1 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol177 mg
Sodium57 mg
Potassium142 mg
Calcium59 mg
Iron2.3 mg
Magnesium16 mg
Phosphorus129 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate65 mcg
Choline92 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 8 servings.
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, Lapland. — Take five eggs, beat the whites and yolks separately till both are as light as may be ; then mix them together, and add one pint of rich cream, with about one pint of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.