Fried Cakes

Name: Fried Cakes
Ingredients: eight eggs; one and one-half pounds of sugar; one-fourth of a pound of butter; one quart of milk; four and one-half pounds of pastry flour; two ounces of baking powder

From Perfection in baking, 1895

Presented as published in 1895. 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

10542Calories

210 gProtein

2314 gCarbs

159 gFat

Full nutrition (34 nutrients)

Calories10542 kcal

Protein210 g

Carbohydrates2314 g

Fiber0.1 g

Sugars726 g

Total Fat159 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol382 mg

Sodium6419 mg

Potassium4407 mg

Calcium4903 mg

Iron24 mg

Magnesium592 mg

Phosphorus4330 mg

Zinc19 mg

Copper3.3 mg

Manganese13 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B61.9 mg

Vitamin B125.3 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)21 mg

Folate0 mcg

Choline174 mg

Caffeine0 mg

Water1124 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 25. The excerpt below is the record exactly as published.

Fried Cakes. Stir together eight eggs, one and one-half pounds of sugar, one- fourth of a pound of butter; then add one quart of milk, salt, mace, and four and one-half pounds of pastry flour with two ounces of baking powder, mix light, so it will not be tough. Have the grease hot before you cut them out, and turn them over before they com- mence to break on top. Doughnuts or Crullers. Five eggs, twenty ounces of sugar, one and one-fourth quarts of milk, one-fourth of a pound of butter

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