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Velvet Cakes
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
690Calories
29 gProtein
116 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein29 g
Carbohydrates116 g
Fiber5 g
Sugars12 g
Total Fat14 g
Saturated Fat6.4 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol36 mg
Sodium105 mg
Potassium715 mg
Calcium330 mg
Iron7.5 mg
Magnesium73 mg
Phosphorus501 mg
Zinc3.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A101 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)16 mg
Folate637 mcg
Choline50 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 77. The excerpt below is the record exactly as published.
Velvet Cakes. — Make a batter of a quart of flour, three eggs, a quart of milk, half a cupful of yeast. When well mixed stir in a large spoonful of melted butter
Cook this with the app: pantry check, scaling, and the assistant.