Cream Fried Cake
From The National home cook book, 1900
Presented as published in 1900. 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
1609Calories
28 gProtein
335 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1609 kcal
Protein28 g
Carbohydrates335 g
Fiber0 g
Sugars201 g
Total Fat21 g
Saturated Fat5.9 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat5.4 g
Omega-30.1 g
Cholesterol558 mg
Sodium1752 mg
Potassium3563 mg
Calcium1084 mg
Iron12 mg
Magnesium275 mg
Phosphorus1052 mg
Zinc3.1 mg
Copper2.3 mg
Manganese4.1 mg
Vitamin D3 mcg
Vitamin C125 mg
Vitamin A245 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B61.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.5 mg
Folate249 mcg
Choline441 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from The National home cook book (1900), page 30. The excerpt below is the record exactly as published.
CREAM FRIED CAKH—One pint sweet cream, ‘th eggs, one heaping cupful sugar, salt to taste, three teaspoo ae baking powder, sifted in enough flour to roll. | es * % m ; + ey, Two cups mashed potatoes, two cups sugar, te 1 weet milk, four tablespoons melted lard, five teaspoo ing powder, a& eee of salt, flour enough teu ro in pot lard, 5 rN One and one-half cups surar, two: Tahlospanae tara, ¥ eggs, pinch of salt, flavor with. one teaspoon cinnamon, two cups sour milk and two teaspoons soda; add enough flour t make soft to roll. Cook in pure lard about six inches def ca the pan. i POTATO DOUGHNUTS—This is the best doughnut reolpe x I ever tried. Bc ‘Mix two cupfuls of hot mashed potatoes with two eap= . -fuls of sugar, add one cupful of milk, three eggs
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