vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Japanese Cakes
From Cookery for every household, 1914
Serves 6
Time to bake, 12 to 15 minutes. Probable cost, Is.
Presented as published in 1914. 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
186Calories
2 gProtein
41 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein2.1 g
Carbohydrates41 g
Fiber0 g
Sugars40 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol62 mg
Sodium71 mg
Potassium32 mg
Calcium32 mg
Iron0.4 mg
Magnesium3.1 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.9 mcg
Choline49 mg
Caffeine0.1 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 907. The excerpt below is the record exactly as published.
Japanese Cakes £ lb. castor sugar. £ tea-sp. baking powder. 2 eggs. Coffee icing.
Cook this with the app: pantry check, scaling, and the assistant.