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Fried Cakes
From The New century cook book, 1899
Serves 2
Mrs. Anna Hibbard.
Presented as published in 1899. 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
No method was recorded for this recipe.
Nutrition per serving
616Calories
15 gProtein
117 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein15 g
Carbohydrates117 g
Fiber0 g
Sugars106 g
Total Fat17 g
Saturated Fat4.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol309 mg
Sodium625 mg
Potassium307 mg
Calcium457 mg
Iron2.6 mg
Magnesium28 mg
Phosphorus383 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate55 mcg
Choline242 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 103. The excerpt below is the record exactly as published.
Fried Cakes. One cup sugar, piece butter size of egg, half cup milk, half cup water, two eggs, pinch of salt, nutmeg, three tea- spoons baking powder to one quart of flour. Mrs. W. A. Lowell. Fried Cakes. One cup sugar and one large tablespoon butter, creamed; one cup milk, three eggs, two heaping teaspoons baking pow- der in flour. Flavor, mix very soft.
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