Cake, Bread

Name: Cake, Bread
Ingredients: a quartern of good bread dough; Jib. of sultanas; 4oz. moist sugar; 4oz. fresh butter or clarified dripping; a little powdered cinnamon; a grate of nutmeg

From Bread, cakes, and biscuits, 1902

Presented as published in 1902. 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

2822Calories

15 gProtein

476 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories2822 kcal

Protein15 g

Carbohydrates476 g

Fiber15 g

Sugars411 g

Total Fat114 g

Saturated Fat34 g

Monounsaturated Fat49 g

Polyunsaturated Fat26 g

Omega-30.1 g

Cholesterol116 mg

Sodium110 mg

Potassium3386 mg

Calcium291 mg

Iron4.5 mg

Magnesium159 mg

Phosphorus458 mg

Zinc1.7 mg

Copper1 mg

Manganese1 mg

Vitamin D5.4 mcg

Vitamin C15 mg

Vitamin A0 mcg

Vitamin E3.8 mg

Vitamin K16 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.2 mg

Folate14 mcg

Choline189 mg

Caffeine0 mg

Water68 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.

Cake, Bread. — Work into a quartern of good bread dough (any baker will supply this), Jib. of sultanas, 4oz. moist sugar, 4oz. fresh butter or clarified dripping, a little powdered cinnamon, and a grate of nutmeg

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