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Celia Thaxter Cake
From The Landmarks club cook book, 1903
Serves 10
Recipe given by the poet to her friend, Sarah Orne Jewett.
Presented as published in 1903. 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
437Calories
7 gProtein
101 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein7.1 g
Carbohydrates101 g
Fiber2.8 g
Sugars41 g
Total Fat11 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol65 mg
Sodium37 mg
Potassium581 mg
Calcium59 mg
Iron3.4 mg
Magnesium27 mg
Phosphorus116 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C2.1 mg
Vitamin A24 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate66 mcg
Choline34 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 98. The excerpt below is the record exactly as published.
CELIA THAXTER CAKE. Recipe given by the poet to her friend, Sarah Orne Jewett. Two cups sugar, half cup butter and cream well. Add two well beaten eggs, one cup milk with one teaspoon soda, two and a half cups of flour into which has been sifted two tea- spoonfuls of cream tartar. Add two cups seeded raisins sprinkled with one-half a cup of the flour from the above measure, and one teaspoon each cinnamon and cloves
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