Italian Batter Cakes

Name: Italian Batter Cakes
Ingredients: Beat 3 yolks of eggs; 1 cup of milk; a salt-spoonful of salt; 1 tablespoonful of olive-oil; 1 tablespoonful of sugar; ^ cup of flour; the beaten whites of the eggs

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

853Calories

53 gProtein

74 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories853 kcal

Protein53 g

Carbohydrates74 g

Fiber0 g

Sugars25 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat13 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1145 mg

Sodium520 mg

Potassium865 mg

Calcium480 mg

Iron8.8 mg

Magnesium82 mg

Phosphorus908 mg

Zinc5.3 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D8.3 mcg

Vitamin C0 mg

Vitamin A558 mcg

Vitamin E3.3 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2 mg

Niacin (B3)4.7 mg

Folate241 mcg

Choline925 mg

Caffeine0 mg

Water449 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 18. The excerpt below is the record exactly as published.

Italian Batter Cains. Beat 3 yolks of eggs with i cup of milk, a salt-spoonful of salt, i tablespoonful of olive- oil and I tablespoonful of sugar. Mix with ^ cup of flour and the beaten whites of the eggs

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