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Christmas Cakes
From The Twin-city housewife, 1920
Serves 24
Recipe by Mrs. T. B. Douthit.
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
399Calories
2 gProtein
67 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories399 kcal
Protein1.6 g
Carbohydrates67 g
Fiber0.6 g
Sugars55 g
Total Fat15 g
Saturated Fat5.6 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol13 mg
Sodium26 mg
Potassium853 mg
Calcium138 mg
Iron3.6 mg
Magnesium140 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate23 mcg
Choline15 mg
Caffeine0 mg
Alcohol0.3 g
Water14 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 66. The excerpt below is the record exactly as published.
Christmas Cakes One quart molasses, three-fourths of a pound light brown sugar, three-fourths of a pound butter and lard mixed, three-fourths of a pound flour, wineglass brandy, one ounce soda two tablespoons cin- namon, two tablespoons cloves
Cook this with the app: pantry check, scaling, and the assistant.