vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Graham Cakes
From The new practical housekeeping, 1890
Serves 1
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
607Calories
20 gProtein
14 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein20 g
Carbohydrates14 g
Fiber0 g
Sugars0.4 g
Total Fat52 g
Saturated Fat28 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol497 mg
Sodium265 mg
Potassium502 mg
Calcium333 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus439 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 287. The excerpt below is the record exactly as published.
Graham Cakes. — 0 ne cup each sour cream and tepid water, two eggs, the beat Graham fl.our (unsifted) to make a thin batter, and scant level teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.