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Wheat Cakes
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
308Calories
8 gProtein
52 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories308 kcal
Protein8 g
Carbohydrates52 g
Fiber0 g
Sugars7.4 g
Total Fat8 g
Saturated Fat4.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol62 mg
Sodium140 mg
Potassium106 mg
Calcium92 mg
Iron3.5 mg
Magnesium18 mg
Phosphorus118 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A70 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate97 mcg
Choline39 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 263. The excerpt below is the record exactly as published.
Wheat cakes Puree of lentils Rolls Stuffed roasted chicken Coffee String beans Duchess potatoes Cold French asparagus, LUNCHEON French dressing Anchovy salad Almond cake Poached eggs, sans gene Coffee Navarin of lamb, printanier Baba au rhum SUPPER Demi tasse Salade Olga Wheat cakes. Sift together into a bowl one-half pound of flour and one teaspoonful of baking powder. Add one ounce of sugar, one ounce of melted butter, one egg and a little milk
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