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How to Make Scotch Cakes
From The new Annie Dennis cook book, 1905
Serves 6
A delicious bread for breakfast.
Presented as published in 1905. 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
728Calories
31 gProtein
140 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein31 g
Carbohydrates140 g
Fiber6.7 g
Sugars0.1 g
Total Fat6.7 g
Saturated Fat1 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium440 mg
Potassium499 mg
Calcium53 mg
Iron10 mg
Magnesium61 mg
Phosphorus388 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)21 mg
Folate861 mcg
Choline81 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 37. The excerpt below is the record exactly as published.
How to Make Scotch Cakes Two quarts of flour, sifted with a teaspoonful of salt. One cup of fresh, liquid yeast, three teacupfuls of fresh sweet milk and three eggs
Cook this with the app: pantry check, scaling, and the assistant.