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Scrap Cakes
From Cassell's dictionary of cookery, 1892
Serves 2
A spoonful of baking powder may be added optionally.
Presented as published in 1892. 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
710Calories
19 gProtein
154 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories710 kcal
Protein19 g
Carbohydrates154 g
Fiber0.8 g
Sugars13 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.1 mg
Potassium425 mg
Calcium73 mg
Iron10 mg
Magnesium60 mg
Phosphorus218 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C112 mg
Vitamin A7 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate273 mcg
Choline0.6 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1743. The excerpt below is the record exactly as published.
Scrap Cakes. — Take the scraps which remain after melting down a pound of leaf or flead. Put these into a bowl, slice them, and rub them into three-quarters of a pound of flour. Add a pinch of salt, four ounces of picked and di-ied currants, two table-si^oonfuls of moist sugar, half an ounce of candied peel finely minced, and a little grated nutmeg. Mix the ingredients thoroughly, and moisten them with as much cold water as will make a light paste
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