vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Milk Breakfast Cakes
From Cassell's dictionary of cookery, 1892
Serves 18
Send to table quickly, well buttered and hot.
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
613Calories
22 gProtein
123 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein22 g
Carbohydrates123 g
Fiber2.2 g
Sugars2.6 g
Total Fat9.7 g
Saturated Fat1.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol21 mg
Sodium28 mg
Potassium367 mg
Calcium99 mg
Iron8.7 mg
Magnesium51 mg
Phosphorus272 mg
Zinc2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate436 mcg
Choline12 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 922. The excerpt below is the record exactly as published.
Milk Breakfast Cakes. — A batter of flour, milk, and yeast should be made over night for these cakes. Half a pint of yeast and a quart of milk made warm will moisten half a dozen pounds of flour. When risen next morn- ing (the batter should be covered and set by the firepkice dui-ing the night), beat into it four or five ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.