Fried Cakes
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 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
2832Calories
69 gProtein
602 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories2832 kcal
Protein69 g
Carbohydrates602 g
Fiber0 g
Sugars213 g
Total Fat32 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol247 mg
Sodium3451 mg
Potassium1125 mg
Calcium950 mg
Iron30 mg
Magnesium172 mg
Phosphorus1084 mg
Zinc5.3 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2.8 mg
Niacin (B3)34 mg
Folate826 mcg
Choline190 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 8. The excerpt below is the record exactly as published.
Fried Cakes. I cup milk I tablespoon butter I cup fine sugar 2 teaspoonsbaking-powder I teaspoon salt . i egg Sift the baking powder into flour enough to make a soft dough, say one quart or more of flour
Cook this with the app: pantry check, scaling, and the assistant.