Hungarian Spice Cakes

Name: Hungarian Spice Cakes
Ingredients: Sift I pound of flour; beat the yolks of 4 eggs; with I pound of sugar; )4 ounce ciimamon; ^ ounce of ginger; ^ teaspoon- ful of cloves; some grated lemon peel; a pinch of salt

From 365 foreign dishes, 1908

Presented as published in 1908. 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

3663Calories

61 gProtein

811 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories3663 kcal

Protein61 g

Carbohydrates811 g

Fiber0.6 g

Sugars458 g

Total Fat28 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium133 mg

Potassium674 mg

Calcium98 mg

Iron26 mg

Magnesium130 mg

Phosphorus496 mg

Zinc3.4 mg

Copper0.8 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.2 mcg

Vitamin E3.9 mg

Vitamin K1.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.3 mg

Niacin (B3)31 mg

Folate727 mcg

Choline1.7 mg

Caffeine0 mg

Water83 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 36. The excerpt below is the record exactly as published.

Hungarian Spice Cakes. Sift I pound of flour; beat the yolks of 4 eggs with I pound of sugar; add )4 ounce ciimamon, ^ ounce of ginger, ^ teaspoon- ful of cloves, some grated lemon peel and a pinch of salt

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