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Hot Cake
From The Henderson cook book, 1914
Serves 2
Recipe by Mrs. Andrew Harris.
Presented as published in 1914. 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
1006Calories
21 gProtein
204 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1006 kcal
Protein21 g
Carbohydrates204 g
Fiber0 g
Sugars106 g
Total Fat14 g
Saturated Fat6.4 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol122 mg
Sodium674 mg
Potassium393 mg
Calcium516 mg
Iron8.1 mg
Magnesium53 mg
Phosphorus431 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate213 mcg
Choline96 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 52. The excerpt below is the record exactly as published.
HOT CAKE. 1 egg, beaten separately, 1 cup sugar, 1 cup milk, 2 cups flour, 1 tablespoonful of melted butter, 2^ teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.