Matzo Cake
From Council cook book, 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
666Calories
35 gProtein
82 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein35 g
Carbohydrates82 g
Fiber2.8 g
Sugars3.1 g
Total Fat20 g
Saturated Fat6.5 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol744 mg
Sodium284 mg
Potassium381 mg
Calcium124 mg
Iron6.5 mg
Magnesium48 mg
Phosphorus480 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.2 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.8 mg
Folate110 mcg
Choline598 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Council cook book (1908), page 61. The excerpt below is the record exactly as published.
Matzo Cake. Beat together the yolks and whites of four eggs with a scant teaspoon sugar and pinch of salt, beat until the consistency of thick batter, then add three- quarters cup matzo flour
Cook this with the app: pantry check, scaling, and the assistant.