vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lapland Cakes
From Miss Parloa's kitchen companion, 1887
Serves 6
These cakes may be baked in half an hour in iron gem-pans, but will not be as light.
Presented as published in 1887. 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
480Calories
11 gProtein
36 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein11 g
Carbohydrates36 g
Fiber0 g
Sugars0.2 g
Total Fat32 g
Saturated Fat17 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol235 mg
Sodium271 mg
Potassium190 mg
Calcium79 mg
Iron3.1 mg
Magnesium21 mg
Phosphorus172 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate86 mcg
Choline123 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 432. The excerpt below is the record exactly as published.
Lapland Cakes. After beating the whites of five eggs to a stiff froth, and the yolks as light as possible, mix the two, and add a pint of not very rich cream and half a teaspoonful of salt. Pour the mixture upon a generous pint of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.