vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Drop Cakes
From Dora's cook book, 1888
Serves 10
Presented as published in 1888. 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
185Calories
5 gProtein
31 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories185 kcal
Protein4.6 g
Carbohydrates31 g
Fiber0.1 g
Sugars17 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol184 mg
Sodium9.1 mg
Potassium57 mg
Calcium27 mg
Iron1.4 mg
Magnesium6.3 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0.1 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate53 mcg
Choline139 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 57. The excerpt below is the record exactly as published.
DROP CAKES. _ Beat the yolks of ten eggs with a spoonful of rose-water for half an hour, then add six ounces of white sugar sift- eo nae naeaed Ba ee : i éd; beat them together for half an hour longer, then add six ounces of flour, and a half ounce of carraway seeds
Cook this with the app: pantry check, scaling, and the assistant.