vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Vegetarian Hot Cakes

Name: Vegetarian Hot Cakes
Yield: 4 servings
Ingredients: Bread crumbs, 4 cups.; Flour, 1 cup.; Salt, 1 teaspoon.; Sugar as desired.; Milk.; Eggs, 5.

From Vegetarian Cook Book, 1904

Serves 4

Presented as published in 1904. 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

631Calories

26 gProtein

102 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories631 kcal

Protein26 g

Carbohydrates102 g

Fiber4.9 g

Sugars6.9 g

Total Fat12 g

Saturated Fat3.3 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol233 mg

Sodium1463 mg

Potassium341 mg

Calcium239 mg

Iron8.1 mg

Magnesium62 mg

Phosphorus336 mg

Zinc2.6 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D1.3 mcg

Vitamin C0 mg

Vitamin A100 mcg

Vitamin E0.7 mg

Vitamin K7.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.3 mg

Folate195 mcg

Choline200 mg

Caffeine0 mg

Water58 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 64. The excerpt below is the record exactly as published.

VEGETARIAN HOT CAKES Bread crumbs, 4 cups. Flour, 1 cup. Salt, 1 teaspoon. Sugar as desired. Milk. Eggs, 5.

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