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Westphalian Butter Cakes
From With a saucepan over the sea, 1902
Serves 16
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
551Calories
13 gProtein
92 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein13 g
Carbohydrates92 g
Fiber0.2 g
Sugars26 g
Total Fat15 g
Saturated Fat8.1 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol114 mg
Sodium40 mg
Potassium175 mg
Calcium53 mg
Iron5.2 mg
Magnesium28 mg
Phosphorus154 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C2.3 mg
Vitamin A137 mcg
Vitamin E0.6 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.8 mg
Folate147 mcg
Choline70 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 55. The excerpt below is the record exactly as published.
WESTPHALIAN BUTTER CAKES. Sift 3 pounds flour, add 2 cups sugar, 7 eggs well beaten, zest of i lemon, yi pint milk, and ^ pound of melted butter.
Cook this with the app: pantry check, scaling, and the assistant.