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Rose Leaf Cakes
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Sufficient for thirty-five cakes.
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
844Calories
13 gProtein
129 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories844 kcal
Protein13 g
Carbohydrates129 g
Fiber0.7 g
Sugars54 g
Total Fat33 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium553 mg
Potassium255 mg
Calcium230 mg
Iron5.7 mg
Magnesium35 mg
Phosphorus216 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C13 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate153 mcg
Choline12 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 70. The excerpt below is the record exactly as published.
Rose Leaf Cakes 1 cupful rose leaves 3 eggs 3 cupfuls flour 1 cupful milk 1 cupful sugar 2 teaspoonfuls baking powder ¥% cupful Crisco 1 lemon ¥ teaspoonful salt
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