vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
One Egg Cup Cakes
From Delicacies, 1929
Serves 12
— Mrs. Roger Norris Howe.
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
187Calories
3 gProtein
33 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein2.8 g
Carbohydrates33 g
Fiber0 g
Sugars17 g
Total Fat5.1 g
Saturated Fat1.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol16 mg
Sodium85 mg
Potassium35 mg
Calcium50 mg
Iron1.3 mg
Magnesium6.4 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A6.7 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate35 mcg
Choline12 mg
Caffeine0 mg
Water5.5 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.