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Raised Batter Cakes
From The new practical housekeeping, 1890
Serves 1
Very nice for breakfast if set the night before.
Presented as published in 1890. 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
352Calories
34 gProtein
21 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein34 g
Carbohydrates21 g
Fiber10 g
Sugars4.7 g
Total Fat17 g
Saturated Fat5.1 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium233 mg
Potassium563 mg
Calcium96 mg
Iron3.4 mg
Magnesium38 mg
Phosphorus534 mg
Zinc4.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B121.4 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)2.2 mg
Niacin (B3)15 mg
Folate942 mcg
Choline453 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 285. The excerpt below is the record exactly as published.
Raised Batter Cakes take three eggs, one teaspoon sugar, one coffee-cup each sweet milk and warm water, four tablespoons potato yeast, flour enough to make a stiff batter ; beat yolks and sugar well, stir in milk, water and yeast, and lastly flour, stir well, and set in warm place to rise-; when light, beat whites to a stiff froth, and stir into batter with a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.