Small Pan Cake

Name: Small Pan Cake
Ingredients: 1 cup of sugar; 10 teaspoons melted butter; 2 eggs; 1.5 cups flour; 2 teaspoons baking powder; 0.5 teaspoon of lemon, orange or vanilla

From Historic Paxton, her days and her ways, 1722-1913, 1913

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

1932Calories

33 gProtein

349 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1932 kcal

Protein33 g

Carbohydrates349 g

Fiber0 g

Sugars201 g

Total Fat49 g

Saturated Fat26 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.3 g

Omega-30.2 g

Cholesterol468 mg

Sodium1093 mg

Potassium410 mg

Calcium626 mg

Iron13 mg

Magnesium66 mg

Phosphorus606 mg

Zinc2.7 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A467 mcg

Vitamin E2.1 mg

Vitamin K3.4 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.3 mg

Niacin (B3)13 mg

Folate349 mcg

Choline302 mg

Caffeine0 mg

Water102 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 67. The excerpt below is the record exactly as published.

Small Pan Cake (Mrs. Donald I. Butherford.) 1 cup of sugar. 10 teaspoons melted butter. Beat 2 eggs in a cup and fill up with sweet milk. 1% cups flour. 2 teaspoons baking powder. Flavor with % teaspoon of lemon, orange or vanilla.

Cook this with the app: pantry check, scaling, and the assistant.