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Buttermilk Cake No. 1

Name: Buttermilk Cake No. 1
Yield: 8 servings
Ingredients: Three cups flour; 1 cup sugar; 3 teaspoons baking powder; 3 oz. butter or lard; pinch salt; 2 cups buttermilk

From Magnet users cook book, 1920

Serves 8

Recipe by Mrs. Frank Bull, Ruddell, Sask.

Presented as published in 1920. 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

403Calories

7 gProtein

65 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories403 kcal

Protein7.1 g

Carbohydrates65 g

Fiber0 g

Sugars28 g

Total Fat13 g

Saturated Fat5.3 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat1.3 g

Cholesterol17 mg

Sodium241 mg

Potassium147 mg

Calcium177 mg

Iron2.9 mg

Magnesium19 mg

Phosphorus139 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A29 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate78 mcg

Choline14 mg

Caffeine0 mg

Water58 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 45. The excerpt below is the record exactly as published.

BUTTERMILK CAKE No. 1. Three cups flour, 1 cup sugar, 3 teaspoons baking powder, 3 oz. butter or lard, pinch salt, 2 cups buttermilk

Cook this with the app: pantry check, scaling, and the assistant.