Fried Cakes
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
This recipe is for about twenty-five cakes.
Presented as published in 1909. 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
848Calories
6 gProtein
202 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories848 kcal
Protein6.3 g
Carbohydrates202 g
Fiber0 g
Sugars201 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium543 mg
Potassium74 mg
Calcium291 mg
Iron1.5 mg
Magnesium7.8 mg
Phosphorus196 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 30. The excerpt below is the record exactly as published.
FRIED! CAKES. MRS. WILKES. One cup sugar. Butter the size of an egg. One cup sweet milk. COOKIES, DOUGHNUTS, SMALL CAKES, ETC. 1438 One egg. | One teaspoonful of baking powder. Nutmeg or cinnamon for spice
Cook this with the app: pantry check, scaling, and the assistant.