Dough Cake
From The Carbon County cook book, 1926
Recipe by MRS. A. W. BRCH, MRS. J. H. REDD.
Presented as published in 1926. 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
3382Calories
37 gProtein
219 gCarbs
265 gFat
Full nutrition (34 nutrients)
Calories3382 kcal
Protein37 g
Carbohydrates219 g
Fiber7.2 g
Sugars204 g
Total Fat265 g
Saturated Fat77 g
Monounsaturated Fat91 g
Polyunsaturated Fat82 g
Omega-30.1 g
Cholesterol713 mg
Sodium262 mg
Potassium755 mg
Calcium202 mg
Iron5.6 mg
Magnesium200 mg
Phosphorus753 mg
Zinc5.6 mg
Copper1.6 mg
Manganese4.1 mg
Vitamin D7.1 mcg
Vitamin C0.1 mg
Vitamin A240 mcg
Vitamin E2.6 mg
Vitamin K3.4 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.7 mg
Folate73 mcg
Choline523 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 8. The excerpt below is the record exactly as published.
Dough Cake. 3 cups dough, 3 eggs, 34, cup lard, 1 cup wainuts, 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 14 teaspoon cloves
Cook this with the app: pantry check, scaling, and the assistant.