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Salisbury Cakes
From Consult me, 1902
Serves 16
Presented as published in 1902. 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
420Calories
9 gProtein
94 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories420 kcal
Protein9.3 g
Carbohydrates94 g
Fiber0 g
Sugars28 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium116 mg
Calcium17 mg
Iron4.8 mg
Magnesium23 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate136 mcg
Choline0 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 433. The excerpt below is the record exactly as published.
SALISBURY CAKES. To three pounds of flour, add one pound of moist sugar, to be mixed into paste with half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.