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Dutch Cake

Name: Dutch Cake
Yield: 14 servings
Ingredients: Three pounds flour; one pound sugar; half a pound butter; half a pound lard; half a pound raisins; one pound currants; quarter pound citron; three eggs; one teaspoon cinnamon; one grated nutmeg; one quart milk; two cups yeast

From The Monmouth Baptist ladies' cook book, 1907

Serves 14

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

832Calories

24 gProtein

138 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories832 kcal

Protein24 g

Carbohydrates138 g

Fiber6.9 g

Sugars46 g

Total Fat37 g

Saturated Fat8.7 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol102 mg

Sodium62 mg

Potassium690 mg

Calcium152 mg

Iron7 mg

Magnesium64 mg

Phosphorus374 mg

Zinc3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D1.3 mcg

Vitamin C59 mg

Vitamin A43 mcg

Vitamin E0.6 mg

Vitamin K0.7 mcg

Vitamin B60.5 mg

Vitamin B120.5 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)15 mg

Folate661 mcg

Choline61 mg

Caffeine0 mg

Water112 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 83. The excerpt below is the record exactly as published.

DUTCH CAKE. Mrs. H. Gambell. Three pounds flour, one pound sugar, half a pound butter, half a pound lard, half a pound raisins, one pound currants, quarter pound citron, three eggs, one teaspoon cinnamon, one grated nutmeg, one quart milk and two cups yeast

Cook this with the app: pantry check, scaling, and the assistant.