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Drop Cakes, or Five O'Clock Tea

Name: Drop Cakes, or Five O'Clock Tea
Yield: 18 servings
Ingredients: One cup granulated sugar; two-thirds cup butter; two cups flour; two eggs; one pound chopped English walnuts; one pound raisins; one small teaspoon cinnamon; one small teaspoon cloves; one teaspoon soda; about a tablespoon of hot water

From The Times cook book, no. 2, 1905

Serves 18

Presented as published in 1905. 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

362Calories

7 gProtein

45 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories362 kcal

Protein6.7 g

Carbohydrates45 g

Fiber2.6 g

Sugars28 g

Total Fat25 g

Saturated Fat1.7 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol39 mg

Sodium16 mg

Potassium325 mg

Calcium47 mg

Iron1.9 mg

Magnesium50 mg

Phosphorus144 mg

Zinc1 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0.1 mcg

Vitamin C0.6 mg

Vitamin A8.9 mcg

Vitamin E0.1 mg

Vitamin K1.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate26 mcg

Choline19 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 90. The excerpt below is the record exactly as published.

DROP CAKES, OR FIVE O'CLOCK TEA. Mrs. T. F. McFarland, Hueneme, Cal. — One cup granulated sugar, two-thirds cup butter, two cups flour, two eggs, one pound chopped English walnuts, one pound raisins, one small teaspoon cinnamon, one small teaspoon cloves, one teaspoon soda dis- solved in about a tablespoon of hot water

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