Cherry Cake
From À la mode cookery, 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
1020Calories
44 gProtein
162 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1020 kcal
Protein44 g
Carbohydrates162 g
Fiber0 g
Sugars29 g
Total Fat33 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol777 mg
Sodium759 mg
Potassium511 mg
Calcium407 mg
Iron14 mg
Magnesium71 mg
Phosphorus680 mg
Zinc3.8 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)12 mg
Folate366 mcg
Choline588 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 73. The excerpt below is the record exactly as published.
Cherry Cake Beat up four eggs, add one ounce of castor sugar and six ounces of fine sifted flour ; then melt half an ounce of butter and add it to the mixture (the butter must not be too hot or it will make the cake heavy) ; now add half a pound of preserved cherries cut in halves, and put in at the last a teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.