Eccles Cakes
From The tea-time recipe book (B book), 1900
Presented as published in 1900. 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
1797Calories
21 gProtein
239 gCarbs
114 gFat
Full nutrition (33 nutrients)
Calories1797 kcal
Protein21 g
Carbohydrates239 g
Fiber13 g
Sugars91 g
Total Fat114 g
Saturated Fat24 g
Monounsaturated Fat49 g
Polyunsaturated Fat12 g
Cholesterol66 mg
Sodium588 mg
Potassium946 mg
Calcium366 mg
Iron14 mg
Magnesium121 mg
Phosphorus279 mg
Zinc2.4 mg
Copper0.6 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C378 mg
Vitamin A25 mcg
Vitamin E3.6 mg
Vitamin K44 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate190 mcg
Choline24 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 9. The excerpt below is the record exactly as published.
ECCLES CAKES. 3 oz. Castor Sugar. 14 tea-spoonful Mixed Spice. 6 oz. Currants. I oz. Butter. 1144 oz. Finely-Chopped Candied Peel, A few drops of Water. 8 oz. Short Crust or Puff Pastry
Cook this with the app: pantry check, scaling, and the assistant.