Plain Dripping Cake

Name: Plain Dripping Cake
Ingredients: % lb. common flour; i teaspoonful baking powder; 2 tablespoonfuls sugar; 2 oz. dripping; about 1 gill cold milk; a small pinch of salt

From The school cookery book, 1881

The above mixture can be made richer by adding one egg, and using butter instead of dripping; if an egg is used, one half the quantity of baking powder is required, and rather less milk.

Presented as published in 1881. 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

1439Calories

25 gProtein

202 gCarbs

60 gFat

Full nutrition (33 nutrients)

Calories1439 kcal

Protein25 g

Carbohydrates202 g

Fiber0 g

Sugars25 g

Total Fat60 g

Saturated Fat17 g

Monounsaturated Fat24 g

Polyunsaturated Fat13 g

Cholesterol58 mg

Sodium475 mg

Potassium310 mg

Calcium304 mg

Iron13 mg

Magnesium62 mg

Phosphorus342 mg

Zinc1.6 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.6 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate363 mcg

Choline69 mg

Caffeine0 mg

Water23 g

As published

This recipe was extracted from The school cookery book (1881), page 65. The excerpt below is the record exactly as published.

Plain Dripping Cake. — Required: % lb. com- mon flour ; i teaspoonful baking powder ; 2 table- spoonfuls sugar ; 2 oz. dripping ; about 1 gill cold milk ; a small pinch of salt

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