Drop Cakes
From Royal baker and pastry cook, 1913
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
990Calories
27 gProtein
197 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories990 kcal
Protein27 g
Carbohydrates197 g
Fiber0 g
Sugars2.1 g
Total Fat11 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Cholesterol6.5 mg
Sodium1522 mg
Potassium342 mg
Calcium375 mg
Iron15 mg
Magnesium69 mg
Phosphorus711 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline3.4 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 12. The excerpt below is the record exactly as published.
Drop Cakes. — 1 pint flour, Y teaspoon salt, Y teaspoon sugar, 1 teaspoon Royal Baking Powder sif ted together. Rub in Y tablespoon lard
Cook this with the app: pantry check, scaling, and the assistant.