Cakes, Velvet

Name: Cakes, Velvet
Ingredients: one quart of flour; four eggs; four ounces of lard; half a gill of yeast; half a pint of water; a teaspoonful of salt

From Jane Hamilton's recipes, 1909

Use less yeast if it tastes bitter.

Presented as published in 1909. 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

2980Calories

70 gProtein

403 gCarbs

124 gFat

Full nutrition (33 nutrients)

Calories2980 kcal

Protein70 g

Carbohydrates403 g

Fiber10 g

Sugars0 g

Total Fat124 g

Saturated Fat45 g

Monounsaturated Fat53 g

Polyunsaturated Fat13 g

Cholesterol108 mg

Sodium2369 mg

Potassium1041 mg

Calcium115 mg

Iron29 mg

Magnesium156 mg

Phosphorus779 mg

Zinc6.7 mg

Copper1 mg

Manganese3.9 mg

Vitamin D2.8 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K0.1 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)8.8 mg

Riboflavin (B2)3.7 mg

Niacin (B3)49 mg

Folate1674 mcg

Choline68 mg

Caffeine0 mg

Water288 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 24. The excerpt below is the record exactly as published.

CAKES, VELVET. To one quart of flour put four eggs, four ounces of lard, half a gill of yeast, half a pint of water, and a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.