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Fried Cakes
From The Portland Woman's Exchange Cook Book, 1913
Serves 24
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
131Calories
3 gProtein
25 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein3.1 g
Carbohydrates25 g
Fiber0.1 g
Sugars8.4 g
Total Fat2.3 g
Saturated Fat1.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol27 mg
Sodium166 mg
Potassium38 mg
Calcium42 mg
Iron1.4 mg
Magnesium6.7 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline19 mg
Caffeine0 mg
Water7.1 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 79. The excerpt below is the record exactly as published.
Fried Cakes. 1 large cup sugar. 3 eggs beaten separately. 3 tablespoons melted butter. y^ cup sweet milk. 1 flat teaspoon salt. Yi teaspoon nutmeg. 1 teaspoon ground cinnamon. 3 teaspoons baking powder mixed in 4 cups of flour
Cook this with the app: pantry check, scaling, and the assistant.