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Wheat Cakes
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Family recipe.
Presented as published in 1898. 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
644Calories
43 gProtein
49 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein43 g
Carbohydrates49 g
Fiber3.8 g
Sugars24 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium406 mg
Potassium1107 mg
Calcium692 mg
Iron4.3 mg
Magnesium90 mg
Phosphorus907 mg
Zinc5.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B124 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)2 mg
Niacin (B3)8 mg
Folate442 mcg
Choline532 mg
Caffeine0 mg
Water547 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 369. The excerpt below is the record exactly as published.
Wheat Cakes. — ( Family Recipe.) — Melt a little butter in a pint of good milk made a little warmer than new milk. Beat up the whites of three eggs, add them to the milk when you take it off the fire, and mix in flour by degrees till the sponge is of a proper thickness. Then add a little salt and half an ounce of yeast
Cook this with the app: pantry check, scaling, and the assistant.