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Eye Batter Cakes
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
239Calories
13 gProtein
46 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories239 kcal
Protein13 g
Carbohydrates46 g
Fiber11 g
Sugars0.6 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium11 mg
Potassium369 mg
Calcium18 mg
Iron1.7 mg
Magnesium42 mg
Phosphorus233 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K3.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.4 mg
Folate453 mcg
Choline16 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 74. The excerpt below is the record exactly as published.
Eye Batter Cakes — One pint of rye meal, milk, salt according to taste, 1 gill home-made yeast
Cook this with the app: pantry check, scaling, and the assistant.