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Buttermilk Cake
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Presented as published in 1907. 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
874Calories
11 gProtein
187 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories874 kcal
Protein11 g
Carbohydrates187 g
Fiber2.8 g
Sugars143 g
Total Fat13 g
Saturated Fat5.6 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.5 g
Cholesterol22 mg
Sodium603 mg
Potassium404 mg
Calcium325 mg
Iron6.2 mg
Magnesium53 mg
Phosphorus205 mg
Zinc1.4 mg
Copper0.2 mg
Manganese3.3 mg
Vitamin D2.3 mcg
Vitamin C4.4 mg
Vitamin A79 mcg
Vitamin E0.6 mg
Vitamin K5.9 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate79 mcg
Choline33 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 70. The excerpt below is the record exactly as published.
Buttermilk Cake. 5 breakfastcupfuls of Flour, iqt. of Buttermilk. 2 cupfuls of Sugar. i tablespoonful of Butter or Dripping, i teaspoonful of Carbonate of Soda. 20zs. mixed Spice
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