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Cream Drop Cakes
From Superior cook book, 1905
Serves 6
Presented as published in 1905. 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
294Calories
6 gProtein
66 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein5.6 g
Carbohydrates66 g
Fiber0 g
Sugars33 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol33 mg
Sodium91 mg
Potassium69 mg
Calcium57 mg
Iron2.6 mg
Magnesium12 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate71 mcg
Choline25 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 101. The excerpt below is the record exactly as published.
Cream Drop Cakes. Break 1 egg in a cu]). beat thoroughly and All with sweet cream: 1 teas])oon butter, 1 cup sugar, 2 scant cups Dousman's Best Patent flour, 1 teaspoon baking powder
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