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Yorkshire Breakfast Cake
From Around-the-world cook book, 1913
Serves 8
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
173Calories
5 gProtein
37 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein5.1 g
Carbohydrates37 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol1.3 mg
Sodium250 mg
Potassium64 mg
Calcium107 mg
Iron2.8 mg
Magnesium13 mg
Phosphorus87 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate75 mcg
Choline0 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 8 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.