soy-freefish-freeshellfish-free
Christmas Cake No. 2
From Magnet users cook book, 1920
Serves 30
Recipe by Mrs. Walter McKecknie, Ravenna, Ontario.
Presented as published in 1920. 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
1072Calories
12 gProtein
228 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1072 kcal
Protein12 g
Carbohydrates228 g
Fiber12 g
Sugars176 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol57 mg
Sodium92 mg
Potassium2052 mg
Calcium220 mg
Iron6.4 mg
Magnesium136 mg
Phosphorus312 mg
Zinc1.4 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D0.3 mcg
Vitamin C32 mg
Vitamin A138 mcg
Vitamin E0.9 mg
Vitamin K9.6 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate51 mcg
Choline48 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 46. The excerpt below is the record exactly as published.
CHRISTMAS CAKE No. 2. Two large cups of lard and butter, mixed, 2 cups of brown sugar, 3 eggs, 2 cups of buttermilk, 14% pounds of raisins, 1 pound of currants, 1 pound of dates, chopped, % pound of chopped walnuts, 1 small teaspoon each of nutmeg, cinnamon and mixed spice, vanilla and peel to your taste, 1 cup of baking molasses, a very small teaspoon of soda, dissolved in a little of the buttermilk, mix all together, then add five small cups of flour
Cook this with the app: pantry check, scaling, and the assistant.