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Yorkshire Breakfast Cake
From Around-the-world cook book, 1913
Serves 6
Presented as published in 1913. 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
233Calories
7 gProtein
49 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein7 g
Carbohydrates49 g
Fiber0 g
Sugars0.2 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.2 mg
Sodium432 mg
Potassium92 mg
Calcium148 mg
Iron3.8 mg
Magnesium18 mg
Phosphorus121 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0.7 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 5. The excerpt below is the record exactly as published.
YORKSHIRE BREAKFAST CAKE Flour, 3 cups. Butter, 1 heaping teaspoon. Salt, 1/^ teaspoon, Baking-powder, 3 level teaspoons. Milk.
Cook this with the app: pantry check, scaling, and the assistant.