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Cream Cakes
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
102Calories
2 gProtein
16 gCarbs
4 gFat
Full nutrition (25 nutrients)
Calories102 kcal
Protein1.6 g
Carbohydrates16 g
Sugars6.2 g
Total Fat3.5 g
Saturated Fat1.9 g
Monounsaturated Fat0.7 g
Cholesterol9.7 mg
Sodium2.2 mg
Potassium26 mg
Calcium8.2 mg
Iron0.7 mg
Magnesium3.9 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate20 mcg
Water6.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 540. The excerpt below is the record exactly as published.
4 breakfast-cupfuls of flour, 2 break- fast-cupfuls of sugar, and 3 breakfast-cupfuls of Cream
Cook this with the app: pantry check, scaling, and the assistant.