Brown Cake

Name: Brown Cake
Ingredients: 4 cups of flour; 2 cups sour milk or buttermilk; 2 cups brown sugar; 1 cup lard; X cup butter; 1 cup currants; 1 cup raisins; 1 tablespoonful mixed spices; 2 teaspoons of soda; in X cup boiling water; X teaspoon salt

From Magnet cream separator cook book, 1910

Recipe by Mrs. W. Fry, Cherry Blossom Farm, Rosseau Falls, Ont.

Presented as published in 1910. 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

6994Calories

73 gProtein

1044 gCarbs

383 gFat

Full nutrition (34 nutrients)

Calories6994 kcal

Protein73 g

Carbohydrates1044 g

Fiber11 g

Sugars578 g

Total Fat383 g

Saturated Fat96 g

Monounsaturated Fat114 g

Polyunsaturated Fat64 g

Omega-30 g

Cholesterol459 mg

Sodium6860 mg

Potassium3302 mg

Calcium799 mg

Iron46 mg

Magnesium295 mg

Phosphorus889 mg

Zinc5.5 mg

Copper1.6 mg

Manganese5.9 mg

Vitamin D5.4 mcg

Vitamin C210 mg

Vitamin A68 mcg

Vitamin E15 mg

Vitamin K25 mcg

Vitamin B61.1 mg

Vitamin B120.3 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)2.7 mg

Niacin (B3)38 mg

Folate879 mcg

Choline222 mg

Caffeine0 mg

Water652 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 25. The excerpt below is the record exactly as published.

BROWN CAKE. Cheap to make and very good. 4 cups of flour, 2 cups sour milk or buttermilk, 2 cups brown sugar, 1 cup lard, X cup butter, 1 cup currants, 1 cup raisins, 1 tablespoonful mixed spices, 2 teaspoons of soda in X cup boiling water, X teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.