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Passover Cakes
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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
330Calories
13 gProtein
60 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein13 g
Carbohydrates60 g
Fiber0 g
Sugars1 g
Total Fat4.4 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol125 mg
Sodium1667 mg
Potassium155 mg
Calcium39 mg
Iron4.8 mg
Magnesium25 mg
Phosphorus152 mg
Zinc1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A55 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate137 mcg
Choline99 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 17. The excerpt below is the record exactly as published.
Passover Cakes. — Get some of the flour used by the Jews for this ; put Jib. into a basin, and mix with it 1 teaspoonful of caster sugar and 1 pinch of salt. Beat four eggs in a tea- cupful of milk and a teacupful of warm water
Cook this with the app: pantry check, scaling, and the assistant.