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Buttermilk Cake

Name: Buttermilk Cake
Yield: 8 servings
Ingredients: 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; a little lemon peel

From The Toronto Cook Book, 1915

Serves 8

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

464Calories

6 gProtein

78 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories464 kcal

Protein5.8 g

Carbohydrates78 g

Fiber3.3 g

Sugars44 g

Total Fat16 g

Saturated Fat6.8 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol16 mg

Sodium49 mg

Potassium377 mg

Calcium114 mg

Iron2.9 mg

Magnesium34 mg

Phosphorus101 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0.7 mcg

Vitamin C42 mg

Vitamin A17 mcg

Vitamin E0.3 mg

Vitamin K1.4 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.5 mg

Folate57 mcg

Choline16 mg

Caffeine0 mg

Water56 g

Estimated from matched ingredients across 8 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

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