dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Eggless, Butterless, Milkless Cake
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
776Calories
11 gProtein
179 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein11 g
Carbohydrates179 g
Fiber1.4 g
Sugars104 g
Total Fat4 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol2.2 mg
Sodium300 mg
Potassium187 mg
Calcium47 mg
Iron5.6 mg
Magnesium30 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate151 mcg
Choline2 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 20. The excerpt below is the record exactly as published.
EGGLESS, BUTTERLESS, MILKLESS CAKE. Water, 2 cups. Salt, y2 teaspoon. Sugar, 2 cups. Cinnamon, 3 teaspoons. Lard, 2 rounding teaspoons. Flour, 3 cups. Raisins, 1 package. Soda, 1 teaspoon
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