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Crisco Batter Cakes
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Sufficient for fifteen cakes.
Presented as published in 1913. 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
415Calories
5 gProtein
28 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories415 kcal
Protein5.4 g
Carbohydrates28 g
Fiber0 g
Sugars3 g
Total Fat32 g
Saturated Fat1.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol6.7 mg
Sodium656 mg
Potassium125 mg
Calcium141 mg
Iron1.9 mg
Magnesium15 mg
Phosphorus110 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate53 mcg
Choline8.9 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 53. The excerpt below is the record exactly as published.
Crisco Batter Cakes 3 eggs 1 cupful buttermilk ¥% cupful melted Crisco ¥% teaspoonful baking soda 1 cupful flour 1 teaspoonful baking powder Y% teaspoonful salt
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