Buttermilk Cake
From Cooking in the elementary schools, January, 1922, 1922
This makes a good cake when eggs are scarce.
Presented as published in 1922. 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
2400Calories
46 gProtein
538 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories2400 kcal
Protein46 g
Carbohydrates538 g
Fiber4.9 g
Sugars277 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol27 mg
Sodium929 mg
Potassium2134 mg
Calcium413 mg
Iron17 mg
Magnesium171 mg
Phosphorus773 mg
Zinc3.6 mg
Copper1.1 mg
Manganese3 mg
Vitamin D3.2 mcg
Vitamin C24 mg
Vitamin A155 mcg
Vitamin E0.4 mg
Vitamin K5.6 mcg
Vitamin B60.9 mg
Vitamin B121.1 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.8 mg
Niacin (B3)26 mg
Folate497 mcg
Choline47 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 16. The excerpt below is the record exactly as published.
BUTTERMILK CAKE Ys c. fat 1 c. buttermilk or 1 t. cinnamon 1 c. sugar sour milk % t. cloves }i c. raisins 2 c. flour % t. nutmeg y2 c. nuts ^ t. soda 34 t. salt
Cook this with the app: pantry check, scaling, and the assistant.