vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Brown George Cake
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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
No method was recorded for this recipe.
Nutrition per serving
345Calories
5 gProtein
70 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein5 g
Carbohydrates70 g
Fiber0.4 g
Sugars45 g
Total Fat5.8 g
Saturated Fat2.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol49 mg
Sodium1147 mg
Potassium559 mg
Calcium96 mg
Iron3.6 mg
Magnesium92 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate55 mcg
Choline34 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 56. The excerpt below is the record exactly as published.
Brown George Cake Two eggs, one cup sugar, half a cup cream, one teaspoon baking soda, one cup molasses, two and a half cups flour, cin- namon, cloves, salt. Spanish Bun One egg and the yolks of three eggs, three-quarters cup butter, two cups sugar, one cup sweet milk, two cups flour, two teaspoons cinnamon
Cook this with the app: pantry check, scaling, and the assistant.