Hot Cakes
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Makes about half a dozen muffins.
Presented as published in 1904. 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
631Calories
18 gProtein
129 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein18 g
Carbohydrates129 g
Fiber0 g
Sugars31 g
Total Fat5.8 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium519 mg
Potassium355 mg
Calcium435 mg
Iron7.5 mg
Magnesium49 mg
Phosphorus356 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 8. The excerpt below is the record exactly as published.
hot cakes, marma- lade and damson jam." — George Meredith ("The Egoist")- VERY good and quickly made hot cakes are prepared by beating one egg very light, stirring in a cup- ful of flour, half a cupful of milk and two tablespoonfuls of sugar, beating them briskly till light and then stirring in quickly a good teaspoonful of baking- powde
Cook this with the app: pantry check, scaling, and the assistant.