vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Buttermilk Cake
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Presented as published in 1911. 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
736Calories
15 gProtein
162 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein15 g
Carbohydrates162 g
Fiber1.4 g
Sugars91 g
Total Fat5.8 g
Saturated Fat2.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol71 mg
Sodium746 mg
Potassium484 mg
Calcium487 mg
Iron6.3 mg
Magnesium46 mg
Phosphorus353 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.4 mcg
Vitamin C0.7 mg
Vitamin A65 mcg
Vitamin E0.3 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate147 mcg
Choline64 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 62. The excerpt below is the record exactly as published.
BUTTERMILK CAKE^-Cfeafn thrt^ tattes^^bf tiiit^f with one 'ctip of tiug&r, add one cup of buttermilk, one well beaten eg& two cups of flotrr sifted with four teaspoons of baking pdw- der and one^haff tup of ^edetl raisins dit W^iifece^knd^fled in flo
Cook this with the app: pantry check, scaling, and the assistant.