Raisin Cakelets

Name: Raisin Cakelets
Ingredients: y^ cup Cottolene; 3 teaspoons baking powder; 1 cup fine sugar; 34 teaspoon salt; 2 eggs well beaten; Yolk 1 egg; Y2 cup milk; 2 cups flour; 1 tablespoon flour; 1 cup raisins seeded and cut in pieces; Blanched and shredded almonds

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

3306Calories

81 gProtein

588 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories3306 kcal

Protein81 g

Carbohydrates588 g

Fiber25 g

Sugars336 g

Total Fat87 g

Saturated Fat10 g

Monounsaturated Fat45 g

Polyunsaturated Fat18 g

Omega-30.1 g

Cholesterol387 mg

Sodium2450 mg

Potassium3024 mg

Calcium1501 mg

Iron26 mg

Magnesium513 mg

Phosphorus1692 mg

Zinc8.4 mg

Copper2.3 mg

Manganese5.3 mg

Vitamin D3.2 mcg

Vitamin C4.4 mg

Vitamin A199 mcg

Vitamin E35 mg

Vitamin K6.9 mcg

Vitamin B60.9 mg

Vitamin B121.5 mcg

Thiamin (B1)3 mg

Riboflavin (B2)3.5 mg

Niacin (B3)24 mg

Folate526 mcg

Choline403 mg

Caffeine0 mg

Water254 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 80. The excerpt below is the record exactly as published.

RAISIN CAKELETS y^ cup Cottolene. 3 teaspoons baking powder. 1 cup fine sugar. 34 teaspoon salt. 2 eggs well beaten. 1 cup raisins seeded and cut in Yolk 1 ^gg, pieces. Y2 cup milk. 1 tablespoon flour. 2 cups flour. Blanched and shredded almonds

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