vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
One Egg Cup Cakes
From Delicacies, 1929
Serves 12
Makes a dozen large cup cakes.
Presented as published in 1929. 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
248Calories
3 gProtein
34 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein3.5 g
Carbohydrates34 g
Fiber0 g
Sugars18 g
Total Fat11 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol18 mg
Sodium190 mg
Potassium66 mg
Calcium75 mg
Iron1.3 mg
Magnesium8.8 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate35 mcg
Choline16 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 50. The excerpt below is the record exactly as published.
One Egg Cup Cakes 1 egg in cup — fill cup 2 cups flour with milk 1 tsp. vanilla 1 cup sugar % tsp. salt 1-3 cup Crisco or any short- 2 tsp. baking powder
Cook this with the app: pantry check, scaling, and the assistant.