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Pikelets
From Cassell's dictionary of cookery, 1892
Serves 5
If left until the next day, toast and butter like crumpets.
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
757Calories
26 gProtein
146 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein26 g
Carbohydrates146 g
Fiber0.5 g
Sugars4.8 g
Total Fat7.8 g
Saturated Fat2.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol86 mg
Sodium70 mg
Potassium438 mg
Calcium166 mg
Iron11 mg
Magnesium63 mg
Phosphorus346 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate343 mcg
Choline77 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1215. The excerpt below is the record exactly as published.
Pikelets. — Whisk two eggg thoroughly, and mix with them a pinch of salt, a little grated nutmeg, a pint of lukewarm milk, two pounds of Hour, and a table-spoonful of good fresh yeast
Cook this with the app: pantry check, scaling, and the assistant.