Cream-Cakes

Name: Cream-Cakes
Ingredients: a cupful of hot water; a tablespoonful of butter; a tablespoonful of sugar; a dash of salt; a cupful and a quarter of flour; three or, if necessary, four eggs

From Luncheons, 1902

Can be filled with cream filling or jam.

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

837Calories

36 gProtein

135 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories837 kcal

Protein36 g

Carbohydrates135 g

Fiber0 g

Sugars13 g

Total Fat28 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol589 mg

Sodium225 mg

Potassium425 mg

Calcium123 mg

Iron11 mg

Magnesium62 mg

Phosphorus469 mg

Zinc3.1 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)11 mg

Folate321 mcg

Choline441 mg

Caffeine0 mg

Water368 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 69. The excerpt below is the record exactly as published.

CREAM-CAKES To a cupful of hot water add a tablespoonful of butter, a tablespoonful of sugar, and a dash of salt. AVhen the sugar is dissolved and the butter melted add a cupful and a quarter of flour. Cook it, stirring all the time, until it is a smooth paste that leaves the sides of the pan. Let it cool a few minutes and then add three or, if necessarj^, four eggs

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