Hot Cakes

Name: Hot Cakes
Ingredients: 1/2 of an yeast cake; enough water and flour; 2 cups flour; 2 eggs; 2 cups milk

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

1353Calories

56 gProtein

217 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories1353 kcal

Protein56 g

Carbohydrates217 g

Fiber0 g

Sugars24 g

Total Fat29 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium332 mg

Potassium1210 mg

Calcium703 mg

Iron16 mg

Magnesium137 mg

Phosphorus961 mg

Zinc5.1 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)17 mg

Folate448 mcg

Choline381 mg

Caffeine0 mg

Water530 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 13. The excerpt below is the record exactly as published.

Hot Cakes. Take y± of an yeast cake, enough water and flour to make a soft sponge, let this rise over night. When ready to use, add 2 cups flour, 2 eggs, 2 cups milk

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