Buttermilk Cake
From The school cookery book, 1881
Presented as published in 1881. 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
5029Calories
64 gProtein
652 gCarbs
247 gFat
Full nutrition (34 nutrients)
Calories5029 kcal
Protein64 g
Carbohydrates652 g
Fiber2.6 g
Sugars281 g
Total Fat247 g
Saturated Fat96 g
Monounsaturated Fat105 g
Polyunsaturated Fat26 g
Omega-30 g
Cholesterol256 mg
Sodium1042 mg
Potassium1811 mg
Calcium591 mg
Iron28 mg
Magnesium199 mg
Phosphorus906 mg
Zinc5.4 mg
Copper1 mg
Manganese3.8 mg
Vitamin D10 mcg
Vitamin C155 mg
Vitamin A182 mcg
Vitamin E2.5 mg
Vitamin K3.1 mcg
Vitamin B60.6 mg
Vitamin B121.7 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)2.8 mg
Niacin (B3)32 mg
Folate747 mcg
Choline172 mg
Caffeine0 mg
Water444 g
As published
This recipe was extracted from The school cookery book (1881), page 65. The excerpt below is the record exactly as published.
Buttermilk Cake. — Required: lb. flour - ^ lb. dripping or lard : 2 oz. raisins ; 3 oz. currants ; % lb. soft sugar ; ^ teaspoonful carbonate of soda ; ^ tea- spoonful tartaric acid ; small pinch of spice ; about 3 gills buttermilk
Cook this with the app: pantry check, scaling, and the assistant.