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Kneaded Cakes
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for about two dozen cakes.
Presented as published in 1892. 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
353Calories
7 gProtein
48 gCarbs
15 gFat
Full nutrition (28 nutrients)
Calories353 kcal
Protein7.2 g
Carbohydrates48 g
Total Fat15 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol40 mg
Sodium9.6 mg
Potassium176 mg
Calcium45 mg
Iron3.5 mg
Magnesium22 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin C34 mg
Vitamin A2.3 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate91 mcg
Water44 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 787. The excerpt below is the record exactly as published.
Kneaded Cakes. — Mix a quarter of a, ])0und of currants with three-quarters of a pound of flour, and a pinch of salt. Make up into a paste with some thick cream
Cook this with the app: pantry check, scaling, and the assistant.