vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Nut Cakes (Fried)
From Original White House Cookbook, 1887
Serves 8
As they are done, lay them on a napkin to absorb any of the fat.
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
247Calories
9 gProtein
48 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein8.7 g
Carbohydrates48 g
Fiber0.6 g
Sugars3.6 g
Total Fat8 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol63 mg
Sodium1233 mg
Potassium118 mg
Calcium20 mg
Iron3.5 mg
Magnesium18 mg
Phosphorus102 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate151 mcg
Choline37 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 203. The excerpt below is the record exactly as published.
NUT CAKES. (Fried.) Beat two eggs well, add to them one ounce of sifted sugar, two ounces of warmed butter, two tablespoonfuls of yeast, a teacupful of luke-warm milk and a little salt. Whip all well together, then stir in by degrees one pound of flour
Cook this with the app: pantry check, scaling, and the assistant.