Cornflour Cakes
From Artizan recipes, 1896
The same method may be followed in making rice buns, substituting two ounces of ground rice for the cornflour.
Presented as published in 1896. 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
831Calories
17 gProtein
174 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein17 g
Carbohydrates174 g
Fiber4.1 g
Sugars87 g
Total Fat9 g
Saturated Fat2.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol190 mg
Sodium323 mg
Potassium373 mg
Calcium211 mg
Iron5.7 mg
Magnesium78 mg
Phosphorus394 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5 mg
Folate128 mcg
Choline165 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 13. The excerpt below is the record exactly as published.
Cornflour Cakes. Ingredients. Two ounces of Flour. Two ounces of Cornflour. Ounce and a half of Fat, or Two ounces of Butter. Three ounces of Castor Sugar. Half teaspoonful of Baking Powder. One Egg. Two tablespoonsful of Milk
Cook this with the app: pantry check, scaling, and the assistant.