Eggless and Butterless Cake
From The Gertrude Bobbitt Circle cook book, 1948
1 cup of nut meats can be added if desired.
Presented as published in 1948. 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
3306Calories
48 gProtein
759 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories3306 kcal
Protein48 g
Carbohydrates759 g
Fiber0.8 g
Sugars417 g
Total Fat17 g
Saturated Fat3.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol8.6 mg
Sodium1333 mg
Potassium740 mg
Calcium111 mg
Iron25 mg
Magnesium132 mg
Phosphorus492 mg
Zinc3.3 mg
Copper0.8 mg
Manganese3.4 mg
Vitamin D0.2 mcg
Vitamin C0.3 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)2 mg
Niacin (B3)30 mg
Folate703 mcg
Choline6.4 mg
Caffeine0 mg
Water518 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 20. The excerpt below is the record exactly as published.
EGGLESS AND BUTTERLESS CAKE 2 eups of sugar "Yz teaspoon salt 2 cups of water 3 teaspoons cinnamon 2 teaspoons lard 1 box raisins Boil these ingredients five minutes, cool. Add 3Vk cups flour. 1 heaping teaspoon soda sifted with flour. Bake in moderate oven about an hour. 1 cup of nut meats can be added, if desired, after flour has been added. Grease cake mold, then cover with wax paper and gr§ase paper well. Do not flour as for most cakes. Mrs. John R. Satterfield BROWNIE'S DELIGHT (Date entered in Mrs. Pennington's cook book December 7, 1900) Make four layers rich white cake. Make a boiled icing from the whites of 4 eggs and 4 cups of sugar
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