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Fried Drop Cakes
From Boston Cooking-School cook book, 1896
Serves 4
Makes 12 to 15 cakes.
Presented as published in 1896. 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
268Calories
5 gProtein
58 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein5.3 g
Carbohydrates58 g
Fiber0 g
Sugars27 g
Total Fat2.5 g
Saturated Fat1.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol6.1 mg
Sodium452 mg
Potassium100 mg
Calcium209 mg
Iron2.5 mg
Magnesium15 mg
Phosphorus134 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate63 mcg
Choline5.6 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 47. The excerpt below is the record exactly as published.
FRIED DROP CAKES 114 cups flour Y% cup sugar 21% teaspoons baking powder 4 cup milk 14 teaspoon salt 1 egg, well beaten 1 teaspoon melted butter
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