vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Velvet Cakes
From Virginia Cookery-book, 1884
Serves 4
Presented as published in 1884. 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
719Calories
34 gProtein
116 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories719 kcal
Protein34 g
Carbohydrates116 g
Fiber5 g
Sugars12 g
Total Fat17 g
Saturated Fat5.9 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol177 mg
Sodium158 mg
Potassium766 mg
Calcium351 mg
Iron8.1 mg
Magnesium77 mg
Phosphorus575 mg
Zinc3.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.1 mcg
Vitamin C0.1 mg
Vitamin A138 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B121.7 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)16 mg
Folate654 mcg
Choline160 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 16. 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, a gill of yeast. When well mixed stir in a large spoon- ful of melted butte
Cook this with the app: pantry check, scaling, and the assistant.