vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Small Cup Cakes
From Delicacies, 1929
Serves 12
— Mrs. Harry Cochran.
Presented as published in 1929. 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
122Calories
2 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein2.3 g
Carbohydrates27 g
Fiber0 g
Sugars18 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium135 mg
Potassium104 mg
Calcium33 mg
Iron0.7 mg
Magnesium7.3 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C1.8 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate19 mcg
Choline25 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 47. The excerpt below is the record exactly as published.
Small Cup Cakes 2 eggs beaten ^2 teaspoon salt 1 cup brown sugar Yi teaspoon baking powder y2 cup flour Vz cup nuts Mix beaten eggs and sugar, add flour, baking powder and salt sifted together. Add nuts and bake in small muffin tins. — Mrs. Harry Cochran. Spice Cakes 1 cup brown sugar 1 level tsp. soda in 1 1 tblsp. (rounding) cup sour cream Crisco Nuts and raisins 1 well beaten egg \l/2 cups flour
Cook this with the app: pantry check, scaling, and the assistant.