vegetarianpescatariansoy-freefish-freeshellfish-free
Cup Cakes
From The Institute cook book, 1913
Serves 3
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
800Calories
12 gProtein
128 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein12 g
Carbohydrates128 g
Fiber0 g
Sugars79 g
Total Fat35 g
Saturated Fat1.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol213 mg
Sodium154 mg
Potassium324 mg
Calcium139 mg
Iron4.3 mg
Magnesium37 mg
Phosphorus203 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.6 mg
Folate116 mcg
Choline105 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 117. The excerpt below is the record exactly as published.
CUP CAKES 1/2 cup butter Yi teaspoon baking powder 1 cup sugar 11/2 cups floiu- 2 eggs 10 drops almond extract Milk (about Vi cup)
Cook this with the app: pantry check, scaling, and the assistant.