vegetarianpescatariansoy-freefish-freeshellfish-free
Stag-Horn Cakes
From The encyclopædia of practical cookery, 1890
Serves 3
Serve with powdered cinnamon or caster sugar.
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
751Calories
17 gProtein
83 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories751 kcal
Protein17 g
Carbohydrates83 g
Fiber1.3 g
Sugars77 g
Total Fat41 g
Saturated Fat20 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol514 mg
Sodium183 mg
Potassium304 mg
Calcium130 mg
Iron2.4 mg
Magnesium29 mg
Phosphorus294 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C18 mg
Vitamin A187 mcg
Vitamin E2 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate60 mcg
Choline346 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 49. The excerpt below is the record exactly as published.
Stag-Horn Cakes. — Put the yolks of six eggs and one whole egg into a basin and whip them well ; then mix in a little more than 1 teacupful of cream, the grated peel of one lemon, 1 table- spoonful of blanched and pounded sweet almonds, |lb. of caster sugar, and sufficient flour to form the whole into a stiff paste
Cook this with the app: pantry check, scaling, and the assistant.