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Savoury Cake
From The encyclopædia of practical cookery, 1890
Serves 1
This cake is savory and can be served as a side dish.
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
363Calories
28 gProtein
15 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories363 kcal
Protein28 g
Carbohydrates15 g
Fiber0.4 g
Sugars2.2 g
Total Fat20 g
Saturated Fat6.7 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol747 mg
Sodium9994 mg
Potassium378 mg
Calcium165 mg
Iron4.7 mg
Magnesium37 mg
Phosphorus446 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.2 mcg
Vitamin C8.2 mg
Vitamin A359 mcg
Vitamin E2.1 mg
Vitamin K31 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.3 mg
Folate134 mcg
Choline593 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 34. The excerpt below is the record exactly as published.
Savoury Cake. — Beat four eggs, mix them with 2 heaped table-spoonfuls of flour and sufficient milk to make it of a creamy consistency ; mix in 1 table-spoonful of minced chives and a small quantity of salt
Cook this with the app: pantry check, scaling, and the assistant.