vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Little Gold Cakes
From Temperance cook book, 1887
Serves 8
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
438Calories
11 gProtein
87 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein11 g
Carbohydrates87 g
Fiber0 g
Sugars50 g
Total Fat17 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol217 mg
Sodium191 mg
Potassium137 mg
Calcium105 mg
Iron3.7 mg
Magnesium19 mg
Phosphorus177 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate99 mcg
Choline147 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 111. The excerpt below is the record exactly as published.
LITTLE GOLD CAKES. The yolks of eight eggs, three cupfuls of flour, two cupfuls of sugar, one-half cupful of butter, one cupful of sweet milk, two teaspoonfuls of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.