Sunny Dale Cakes

Name: Sunny Dale Cakes
Ingredients: half a pound of flour; three quarters of an ounce of butter; an egg; one teacupful of milk; a quarter of an ounce of German yeast

From The child's cookery book, 1900

Presented as published in 1900. 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

925Calories

34 gProtein

179 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories925 kcal

Protein34 g

Carbohydrates179 g

Fiber1.9 g

Sugars0.2 g

Total Fat26 g

Saturated Fat1.6 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol236 mg

Sodium81 mg

Potassium449 mg

Calcium76 mg

Iron14 mg

Magnesium71 mg

Phosphorus393 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)18 mg

Folate552 mcg

Choline149 mg

Caffeine0 mg

Water64 g

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 17. The excerpt below is the record exactly as published.

Sunny Dale Cakes Put half a pound of flour into a basin, and rub into it with your hands three quarters of an ounce of butter. Beat an egg and add it to the mixture. Make one teacupful of milk just warm, and pour it over a quarter of an ounce of German yeast

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