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Honey Breakfast Cake

Name: Honey Breakfast Cake
Yield: 3 servings
Ingredients: Flour, 11/2 pints.; Baking powder, 2 teaspoons.; Honey, 1 cup.; Butter, 2 tablespoons.; Salt, 1/2 teaspoon.; Eggs, 3.; Milk, 1/2 pint.

From Mary Jane's cook book, 1916

Serves 3

Presented as published in 1916. 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

921Calories

23 gProtein

194 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories921 kcal

Protein23 g

Carbohydrates194 g

Fiber0.2 g

Sugars96 g

Total Fat17 g

Saturated Fat3.1 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol217 mg

Sodium812 mg

Potassium422 mg

Calcium334 mg

Iron8.7 mg

Magnesium52 mg

Phosphorus387 mg

Zinc2.1 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D1.8 mcg

Vitamin C0.6 mg

Vitamin A106 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.7 mg

Folate226 mcg

Choline164 mg

Caffeine0 mg

Water143 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 15. The excerpt below is the record exactly as published.

HONEY BREAKFAST CAKE. Flour, 11/2 pints. Baking powder, 2 teaspoons. Honey, 1 cup. Butter, 2 tablespoons. Salt, 1/2 teaspoon. Eggs, 3. Milk, 1/2 pint.

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