dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Eggless, Butterless, Milkless Cake
From Mary Jane's cook book, 1916
Serves 16
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
194Calories
3 gProtein
45 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories194 kcal
Protein2.6 g
Carbohydrates45 g
Fiber0.3 g
Sugars26 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.5 mg
Sodium75 mg
Potassium47 mg
Calcium12 mg
Iron1.4 mg
Magnesium7.5 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline0.5 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 16 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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