Yorkshire Breakfast Cake
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1384Calories
41 gProtein
294 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories1384 kcal
Protein41 g
Carbohydrates294 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium2225 mg
Potassium515 mg
Calcium1054 mg
Iron23 mg
Magnesium106 mg
Phosphorus1729 mg
Zinc2.7 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)25 mg
Folate602 mcg
Choline0 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 16. The excerpt below is the record exactly as published.
Yorkshire Breakfast Cake. — Sift together 3 cups flour. Ml teaspoon salt, 3 level teaspoons Royal Baking Powder. Rub in 1 heaping tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.