nut-freeegg-freesoy-freefish-freeshellfish-free
Economical Batter Cakes
From Virginia Cookery-book, 1884
Serves 5
Presented as published in 1884. 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
644Calories
22 gProtein
122 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories644 kcal
Protein22 g
Carbohydrates122 g
Fiber4 g
Sugars0 g
Total Fat8.4 g
Saturated Fat2.1 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.6 g
Cholesterol4.8 mg
Sodium480 mg
Potassium347 mg
Calcium48 mg
Iron8.8 mg
Magnesium51 mg
Phosphorus257 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate590 mcg
Choline7.3 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 17. The excerpt below is the record exactly as published.
Economical Batter Cakes. Three pints of flour and one pint of meal made into a batter with a pint and a half of milk and water lightened with a gill of yeast; add a teaspoonful of salt and a small piece of butter or lard
Cook this with the app: pantry check, scaling, and the assistant.