Pikelets for Tea or Breakfast

Name: Pikelets for Tea or Breakfast
Ingredients: half a pound of flour; half an ounce of yeast; one whole egg; half a pint of warm milk; a pinch of salt

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

948Calories

37 gProtein

182 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories948 kcal

Protein37 g

Carbohydrates182 g

Fiber3.8 g

Sugars0.2 g

Total Fat9.2 g

Saturated Fat1.7 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium83 mg

Potassium513 mg

Calcium75 mg

Iron14 mg

Magnesium74 mg

Phosphorus434 mg

Zinc3.4 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120.5 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)1.8 mg

Niacin (B3)21 mg

Folate718 mcg

Choline152 mg

Caffeine0 mg

Water61 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 108. The excerpt below is the record exactly as published.

PIKELETS FOR TEA OR BREAKFAST HALF a pound of flour, half an ounce of yeast, one whole egg well beaten, all mixed into half a pint of warm milk ; add a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.