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Buttermilk Cake (Plain)
From Cookery for every household, 1914
Serves 12
Time to bake: about 1 hour. Probable cost: 9d.
Presented as published in 1914. 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
584Calories
5 gProtein
56 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories584 kcal
Protein4.8 g
Carbohydrates56 g
Fiber0.8 g
Sugars19 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.8 g
Cholesterol39 mg
Sodium574 mg
Potassium195 mg
Calcium49 mg
Iron3.2 mg
Magnesium23 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D1.8 mcg
Vitamin C75 mg
Vitamin A4.9 mcg
Vitamin E1.5 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate62 mcg
Choline47 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 922. The excerpt below is the record exactly as published.
Buttermilk Cake (Plain) 1 lb. flour. 1 lb. dripping. | lb. moist sugar. I lb. currants. A pinch of salt. 2 oz. candied peel. 1 tea-sp. mixed spice. 1 tea-sp. carbonate of soda. Buttermilk or sour milk
Cook this with the app: pantry check, scaling, and the assistant.