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Dutch Cake
From Consult me, 1902
Serves 18
A traditional cake recipe.
Presented as published in 1902. 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
590Calories
22 gProtein
120 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein22 g
Carbohydrates120 g
Fiber5.7 g
Sugars14 g
Total Fat15 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol33 mg
Sodium23 mg
Potassium415 mg
Calcium86 mg
Iron8 mg
Magnesium54 mg
Phosphorus289 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0.7 mg
Vitamin A9.2 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate589 mcg
Choline11 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 202. The excerpt below is the record exactly as published.
DUTCH CAKE.— Take 5 lbs. of flour ; 2 ozs. of caraway seeds ; % lb. of sugar ; better than a pint of milk, and % lb. of butter ; make a hole in the middle of the flour ; put in a pint of good yeast
Cook this with the app: pantry check, scaling, and the assistant.