soy-freefish-freeshellfish-free
Cake (Seed)
From Recipes for the million, 1891
Serves 8
More sugar and butter can make a richer cake.
Presented as published in 1891. 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
411Calories
9 gProtein
63 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein8.6 g
Carbohydrates63 g
Fiber0.1 g
Sugars19 g
Total Fat14 g
Saturated Fat7.9 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol79 mg
Sodium88 mg
Potassium148 mg
Calcium80 mg
Iron3.5 mg
Magnesium21 mg
Phosphorus125 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A124 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate98 mcg
Choline43 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 30. The excerpt below is the record exactly as published.
CAKE (SEED). — Rub four ounces of lard or butter into a pound of flour ; add five ounces of sugar, half an ounce of carraway seeds, a tea- spoonful of baking powder, a few drops of essence of lemon, and a pinch of salt ; mix well ; then beat up two eggs with one-third of a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.