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Cake Without Eggs, Milk or Butter
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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
354Calories
4 gProtein
71 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein3.8 g
Carbohydrates71 g
Fiber2.8 g
Sugars21 g
Total Fat7.8 g
Saturated Fat2.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol6.8 mg
Sodium65 mg
Potassium390 mg
Calcium64 mg
Iron2.6 mg
Magnesium21 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C2.1 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate42 mcg
Choline4.8 mg
Caffeine9.5 mg
Water33 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 62. The excerpt below is the record exactly as published.
Cake Without Eggs, Milk or Butter One cup brown sugar, one cup coffee, one-third cup lard, two cups seeded raisins, quarter teaspoon grated nutmeg, one teaspoon cinnamon, half teaspoon ground cloves. Boil the above ingredients three minutes. When thoroughly cold, add a pinch of salt, one teaspoon soda dissolved in a little water, two cups sifted flour, one teaspoon baking powder
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