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Wheat Cakes
From European and American cuisine, 1914
Serves 6
Sufficient for 6 persons.
Presented as published in 1914. 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
309Calories
11 gProtein
54 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein11 g
Carbohydrates54 g
Fiber0 g
Sugars4.7 g
Total Fat9.6 g
Saturated Fat2.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol113 mg
Sodium388 mg
Potassium218 mg
Calcium211 mg
Iron3.9 mg
Magnesium27 mg
Phosphorus216 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate113 mcg
Choline84 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 362. The excerpt below is the record exactly as published.
Wheat Cakes. — Put ly^ pint of flour into a sieve, add 2 tea- spoonfuls of baking powder, Y, teaspoonf ul salt ; sift the flour into a bowl, add 1 teaspoonful sugar and 1 ounce of butter, rub the but- ter fine in the flour. Mix the yolks of 3 eggs with 1 pint of milk
Cook this with the app: pantry check, scaling, and the assistant.