vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fried Cakes
From Buckeye cookery, 1892
Serves 2
Presented as published in 1892. 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
697Calories
10 gProtein
108 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein10 g
Carbohydrates108 g
Fiber0.2 g
Sugars101 g
Total Fat32 g
Saturated Fat15 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol264 mg
Sodium1299 mg
Potassium259 mg
Calcium159 mg
Iron1 mg
Magnesium21 mg
Phosphorus223 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 51. The excerpt below is the record exactly as published.
FRIED CAKES. ) One coffee-cup of not too thick sour cream, or one of sour milk and one table-spoon of butter, two eggs, a little nutmeg and salt, one tea-cup sugar, one small tea-spoon soda dissolved; — mix soft.—Mrs. 8. Watson, re a Corn Mra Dovucunuts. A tea-cup and a half boiling milk poured over two tea-cups meal: when cool add two cups flour, one of butter, one and one-half fae ; sugar, three eggs; flavor with nutmeg or cinnamon; let rise till very light; roll about half an inch oe cut in diamond _Bhape, |. Bed boil i in hot lard. Shee CREAM DOUGHNUTS. r Beat one cup each of sour cream and sugar and two eggs to- ther, add level ae soda, a little salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.