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Virginia Batty Cakes
From The Cook County cook book, 1912
Serves 6
Recipe by Mabel Sturtevant, 105 S. Dearborn St., Chicago, IL.
Presented as published in 1912. 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
280Calories
10 gProtein
52 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein9.5 g
Carbohydrates52 g
Fiber0.9 g
Sugars0.7 g
Total Fat3.6 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol93 mg
Sodium42 mg
Potassium131 mg
Calcium27 mg
Iron3.8 mg
Magnesium22 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate129 mcg
Choline76 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 73. The excerpt below is the record exactly as published.
VIRGINIA BATTY CAKES.— 2 cups of sifted flour, 1 of cornmeal, 3 eggs beaten separately, made into a batter with but- termilk, or some milk in which a teaspoon of soda has been thor- 112 BREAD oughly dis
Cook this with the app: pantry check, scaling, and the assistant.