vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Whortleberry Fried-Cakes
From Miss Corson's practical American cookery and household management, 1885
Serves 5
Serve buttered for tea or luncheon.
Presented as published in 1885. 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
595Calories
12 gProtein
124 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein12 g
Carbohydrates124 g
Fiber0 g
Sugars85 g
Total Fat7 g
Saturated Fat2.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol123 mg
Sodium2115 mg
Potassium258 mg
Calcium200 mg
Iron3.5 mg
Magnesium29 mg
Phosphorus231 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate94 mcg
Choline106 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 269. The excerpt below is the record exactly as published.
WHOBTLEBERRY FRIED-CAKES. Sift a heaping teaspoonful of baking-powder and a salt- spoonful of salt with two cupfuls of flour. Carefully pick over one quart of whortleberries. Beat three eggs for fiVe minutes ; stir into the beaten eggs two cupfuls of sugar and one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.