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Cream Molasses Cake

Name: Cream Molasses Cake
Yield: 3 servings
Ingredients: One egg; One and a-half tea-spoonful of soda; One-half cupful of sugar; One tea-spoonful of cinnamon; One cupful of molasses; One-half tea-spoonful of cloves; One cupful of sour cream; One-half tea-spoonful of nutmeg; Flour to thicken; Two tea-spoonfuls of cold water

From The Pattern cook-book, 1890

Serves 3

Presented as published in 1890. 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

663Calories

4 gProtein

131 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories663 kcal

Protein3.7 g

Carbohydrates131 g

Fiber2 g

Sugars116 g

Total Fat16 g

Saturated Fat9.6 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol42 mg

Sodium85 mg

Potassium1776 mg

Calcium343 mg

Iron6.1 mg

Magnesium288 mg

Phosphorus134 mg

Zinc0.8 mg

Copper0.6 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.5 mcg

Vitamin E0.1 mg

Vitamin K2.6 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)1.8 mg

Folate17 mcg

Choline16 mg

Caffeine0 mg

Water99 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 234. The excerpt below is the record exactly as published.

CREAM MOLASSES CAKE. One egg. One and a-half tea-spoonful of soda. One-half cupful of sugar. One tea-spoonful of cinnamon. One cupful of molasses. One-half tea-spoonful of cloves. One cupful of sour cream. One-half tea-spoonful of nutmeg. Flour to thicken. Two tea-spoonfuls of cold water

Cook this with the app: pantry check, scaling, and the assistant.