Fried Cakes

Name: Fried Cakes
Ingredients: one cup of milk; one cup of granulated sugar; three eggs; two quarts of flour; three heaping teaspoons of baking powder

From Statesmen's dishes; and how to cook them, 1890

Using less flour keeps the cakes puffy and delicate.

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

4813Calories

136 gProtein

992 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories4813 kcal

Protein136 g

Carbohydrates992 g

Fiber0 g

Sugars213 g

Total Fat38 g

Saturated Fat9.2 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol587 mg

Sodium1738 mg

Potassium1943 mg

Calcium1359 mg

Iron61 mg

Magnesium319 mg

Phosphorus1918 mg

Zinc10 mg

Copper1.7 mg

Manganese7.7 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B61.1 mg

Vitamin B122.7 mcg

Thiamin (B1)9.6 mg

Riboflavin (B2)5.5 mg

Niacin (B3)68 mg

Folate1676 mcg

Choline484 mg

Caffeine0 mg

Water428 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 14. The excerpt below is the record exactly as published.

FRIED CAKES. BY MRS. GEO. n. BRICKNER. (Wife of Representative from Wisconsin.) EASURE one cup each of milk and granu- lated sugar into a mixing-bowl; stir till dissolved ; beat three eggs well and stir in ; take two quarts of flour and three heaping teaspoons of baking powder

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