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Cushion Cake
From A calendar of dinners, with 615 recipes, 1913
Serves 10
Presented as published in 1913. 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
432Calories
5 gProtein
49 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein4.9 g
Carbohydrates49 g
Fiber1.5 g
Sugars14 g
Total Fat26 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol39 mg
Sodium237 mg
Potassium286 mg
Calcium95 mg
Iron2.4 mg
Magnesium26 mg
Phosphorus94 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C1 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate45 mcg
Choline32 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 120. The excerpt below is the record exactly as published.
Cushion Cake Iced Coffee *Cushion Cake—Cream 1 cup Crisco with % cup sugar, add 2 well beaten eggs, and % cup milk. Sift 2 cups flour, 2 teaspoons baking powder, and % teaspoon salt, and add to Crisco mixture, with 1 teaspoon vanilla extract. Divide into 2 parts, add to 1 part 2 tablespoons molasses, 1 cup seeded raisins, ¥4 teaspoon cloves, 1 teaspoon cinnamon, and %4 teaspoon grated nutmeg
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