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Passover Cakes
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for two or three persons.
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
402Calories
18 gProtein
62 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein18 g
Carbohydrates62 g
Fiber0 g
Sugars3.6 g
Total Fat8.8 g
Saturated Fat2.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol253 mg
Sodium3346 mg
Potassium256 mg
Calcium108 mg
Iron5.4 mg
Magnesium34 mg
Phosphorus255 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.2 mg
Folate152 mcg
Choline203 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1102. The excerpt below is the record exactly as published.
Passover Cakes. — Beat four fresh eggs thoroughly. Stir into them eight ounces of the jjeculiar tlour which is used only in Jewish families. Add a pinch of salt, a tea-spoonful of powdered loaf sugar, a quarter of a pint of milk, and a quarter of a pint of lukewarm water
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