soy-freefish-freeshellfish-free
Delicious Nut Cake
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
769Calories
21 gProtein
130 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories769 kcal
Protein21 g
Carbohydrates130 g
Fiber0 g
Sugars54 g
Total Fat20 g
Saturated Fat7 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol57 mg
Sodium1143 mg
Potassium599 mg
Calcium380 mg
Iron6.2 mg
Magnesium45 mg
Phosphorus348 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C26 mg
Vitamin A26 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.4 mg
Folate153 mcg
Choline52 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 77. The excerpt below is the record exactly as published.
Delicious Nut Cake. — Cream half a cupful of sugar, adding the stiffly beaten whites of three eggs and beating very light ; then add, by alter- nate bits, two-thirds of a cupful of milk and one and a half cupfuls of flour mixed with two level teaspoonfuls of baking powder. At the last turn in a cupful of minced English walnut meat
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