nut-freeegg-freesoy-freefish-freeshellfish-free
Buttermilk 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
Nutrition per serving
354Calories
4 gProtein
59 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein4.3 g
Carbohydrates59 g
Fiber1.1 g
Sugars35 g
Total Fat12 g
Saturated Fat4.8 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol13 mg
Sodium38 mg
Potassium277 mg
Calcium73 mg
Iron2.1 mg
Magnesium21 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C21 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate43 mcg
Choline12 mg
Caffeine0 mg
Water36 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 61. The excerpt below is the record exactly as published.
Buttermilk Cake One cup buttermilk, one cup brown sugar, one cup raisins, one teaspoon cinnamon, two cups flour, one teaspoon soda, one cup currants, half cup lard, one teaspoon cloves, a little nutmeg, and a little lemon peel
Cook this with the app: pantry check, scaling, and the assistant.