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Cup Cakes
From Boston Cooking-School cook book, 1896
Serves 12
Presented as published in 1896. 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
2Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories2.4 kcal
Protein0.1 g
Carbohydrates0.5 g
Total Fat0 g
Sodium0 mg
Potassium0.9 mg
Calcium0.1 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Water0.1 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 292. The excerpt below is the record exactly as published.
CUP CAKES Use any cake recipe, reducing flour by 1 tablespoon for each cup flour in recipe
Cook this with the app: pantry check, scaling, and the assistant.