Cracknell
From Bread, cakes, and biscuits, 1902
Ensure they are thoroughly baked but do not burn.
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
9275Calories
302 gProtein
1814 gCarbs
184 gFat
Full nutrition (34 nutrients)
Calories9275 kcal
Protein302 g
Carbohydrates1814 g
Fiber0 g
Sugars234 g
Total Fat184 g
Saturated Fat21 g
Monounsaturated Fat23 g
Polyunsaturated Fat12 g
Omega-30.2 g
Cholesterol2512 mg
Sodium953 mg
Potassium3813 mg
Calcium892 mg
Iron125 mg
Magnesium634 mg
Phosphorus3537 mg
Zinc23 mg
Copper3.6 mg
Manganese16 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A999 mcg
Vitamin E6.4 mg
Vitamin K1.8 mcg
Vitamin B62.4 mg
Vitamin B126 mcg
Thiamin (B1)19 mg
Riboflavin (B2)12 mg
Niacin (B3)138 mg
Folate3548 mcg
Choline1786 mg
Caffeine0 mg
Water785 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 32. The excerpt below is the record exactly as published.
Cracknell. — Into 4Jlb. of flour, rub 4oz. of butter, then make a bay in the mixture ; mix twelve whole well beaten eggs, a gill of milk, |lb. of sugar, and a piece of “ vol ” or rock ammonia, the size of a p
Cook this with the app: pantry check, scaling, and the assistant.