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Buttermilk Cake (No eggs)
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
This cake is also good with the spices omitted.
Presented as published in 1907. 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
349Calories
5 gProtein
70 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein5.2 g
Carbohydrates70 g
Fiber1.1 g
Sugars42 g
Total Fat7.1 g
Saturated Fat4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol18 mg
Sodium40 mg
Potassium262 mg
Calcium58 mg
Iron2.2 mg
Magnesium20 mg
Phosphorus85 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0.5 mg
Vitamin A60 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate53 mcg
Choline8.3 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 24. The excerpt below is the record exactly as published.
Buttermilk Cake (No eggs) To 1 cup sugar add 4 tablesp melted butter, 1 cup buttermilk, in which dissolve 1 teasp soda, 2 cups flour sifted with spices to suit taste. Lastly stir in 1 cup raisins
Cook this with the app: pantry check, scaling, and the assistant.