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Fried Cakes

Name: Fried Cakes
Yield: 2 servings
Ingredients: Three eggs; One and a-half cupful of sugar; One cupful of milk; Three table-spoonfuls of melted butter; Flour to thicken; One tea-spoonful of salt; One tea-spoonful of cinnamon; One-half tea-spoonful of nutmeg; Three tea-spoonfuls of baking powder

From The Pattern cook-book, 1890

Serves 2

Presented as published in 1890. 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

962Calories

15 gProtein

169 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories962 kcal

Protein15 g

Carbohydrates169 g

Fiber0.9 g

Sugars157 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol337 mg

Sodium2029 mg

Potassium321 mg

Calcium607 mg

Iron3 mg

Magnesium31 mg

Phosphorus438 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D2.7 mcg

Vitamin C0.1 mg

Vitamin A297 mcg

Vitamin E1.3 mg

Vitamin K2.1 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.1 mg

Folate56 mcg

Choline246 mg

Caffeine0 mg

Water170 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 167. The excerpt below is the record exactly as published.

FRIED CAKES. Three eggs. One and a-half cupful of sugar. One cupful of milk. Three table-spoonfuls of melted butter. Flour to thicken. One tea-spoonful of salt. One tea-spoonful of cinnamon. One-half tea-spoonful of nutmeg. Three tea-spoonfuls of baking powder

Cook this with the app: pantry check, scaling, and the assistant.