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Buttermilk Cake No. 2

Name: Buttermilk Cake No. 2
Yield: 8 servings
Ingredients: One-half cup sour milk; 4% cup chopped raisins; % cup shortening; 1 cup brown sugar; 1 egg; 144 teaspoon ground cloves; 2 cups flour; 1 teaspoon cinnamon

From Magnet users cook book, 1920

Serves 8

Recipe by Mrs. D. Harrow, Attwood, Ont.

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

379Calories

5 gProtein

61 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories379 kcal

Protein4.6 g

Carbohydrates61 g

Fiber1 g

Sugars27 g

Total Fat14 g

Saturated Fat3.5 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol23 mg

Sodium21 mg

Potassium188 mg

Calcium39 mg

Iron2.4 mg

Magnesium16 mg

Phosphorus56 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.1 mcg

Vitamin C0.7 mg

Vitamin A10 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate54 mcg

Choline19 mg

Caffeine0 mg

Water10 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. 2. One-half cup sour milk, 4% cup chopped raisins, % cup shortening, 1 cup brown sugar, 1 egg, 144 teaspoon ground cloves, 2 cups flour, 1 teaspoon cinnamon

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