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Devonshire Cheese Cakes

Name: Devonshire Cheese Cakes
Yield: 2 servings
Ingredients: Peel and boil a large carrot till tender; 2 small table-spoonfuls of flour; fib. of well-washed and dried currants; fib. of moist sugar; Well beat an egg; 1 table-spoonful of milk

From The encyclopædia of practical cookery, 1890

Serves 2

Presented as published in 1890. 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

554Calories

3 gProtein

140 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories554 kcal

Protein3 g

Carbohydrates140 g

Fiber0.8 g

Sugars115 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0.9 mg

Sodium27 mg

Potassium485 mg

Calcium84 mg

Iron2.3 mg

Magnesium34 mg

Phosphorus94 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.1 mcg

Vitamin C207 mg

Vitamin A267 mcg

Vitamin E1.3 mg

Vitamin K4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate18 mcg

Choline4 mg

Caffeine0 mg

Water127 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 272. The excerpt below is the record exactly as published.

Devonshire Cheese Cakes. — Peel and boil a large carrot till tender, then rub it through a fine hair sieve ; mix with the carrot 2 small table-spoonfuls of flour, ^lb. of well-washed and dried currants, fib. of moist sugar, and a small quantity of grated nutmeg. Well beat an egg with 1 table-spoonful of milk

Cook this with the app: pantry check, scaling, and the assistant.