dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Eggless, Milkless and Butterless Cake
From Magnet users cook book, 1920
Serves 4
Recipe by Miss Grace Hartley, Zenith, Alta.
Presented as published in 1920. 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
876Calories
10 gProtein
175 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories876 kcal
Protein10 g
Carbohydrates175 g
Fiber5 g
Sugars112 g
Total Fat20 g
Saturated Fat7.4 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol17 mg
Sodium89 mg
Potassium803 mg
Calcium117 mg
Iron5.5 mg
Magnesium55 mg
Phosphorus175 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.4 mcg
Vitamin C2.2 mg
Vitamin A0.2 mcg
Vitamin E0.3 mg
Vitamin K4.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate106 mcg
Choline20 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 48. The excerpt below is the record exactly as published.
EGGLESS, MILKLESS AND BUTTERLESS CAKE. Boil together three minutes, 1 cup sugar, 1 cup water, 1 cup currants or nuts, 2 cups raisins, one-third cup lard, 144 cup grated nutmeg, 1 teaspoon cinnamon, 1 teaspoon cloves, pinch salt. When cold, add 1 teaspoon soda, dissolved in warm water, 2 cups flour and % teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.