Plain Cakes
From Sea Cookery, 1911
Also known as Batch Cakes or Johnny Cakes.
Presented as published in 1911. 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
3924Calories
110 gProtein
713 gCarbs
72 gFat
Full nutrition (33 nutrients)
Calories3924 kcal
Protein110 g
Carbohydrates713 g
Fiber7.6 g
Sugars0 g
Total Fat72 g
Saturated Fat23 g
Monounsaturated Fat27 g
Polyunsaturated Fat6.4 g
Cholesterol54 mg
Sodium5542 mg
Potassium1506 mg
Calcium191 mg
Iron52 mg
Magnesium260 mg
Phosphorus1160 mg
Zinc8.9 mg
Copper1.6 mg
Manganese7 mg
Vitamin D1.4 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)12 mg
Riboflavin (B2)5.2 mg
Niacin (B3)73 mg
Folate2115 mcg
Choline37 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 93. The excerpt below is the record exactly as published.
PLAIN CAKES. 2 lbs. flour oz. salt 2 ozs. lard 1 oz. yeast -f pint warm water or milk
Cook this with the app: pantry check, scaling, and the assistant.