vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Washington Cakes, Breakfast
From Cassell's dictionary of cookery, 1892
Serves 4
Cost estimated at Is. for this quantity.
Presented as published in 1892. 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
765Calories
27 gProtein
142 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories765 kcal
Protein27 g
Carbohydrates142 g
Fiber0 g
Sugars10 g
Total Fat22 g
Saturated Fat3.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol187 mg
Sodium104 mg
Potassium469 mg
Calcium205 mg
Iron10 mg
Magnesium65 mg
Phosphorus384 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate290 mcg
Choline132 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2240. The excerpt below is the record exactly as published.
Washington Cakes, Breakfast.— Rub two ounces of butter into a pound and a half of floui- ; add a pinch of salt, two table-spoonfuls of powdered sugar, three well-beaten eggs, and a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.