Americandessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
English Walnut Cake
From The new Annie Dennis cook book, 1905
Serves 10
Presented as published in 1905. 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
101Calories
2 gProtein
3 gCarbs
9 gFat
Full nutrition (32 nutrients)
Calories101 kcal
Protein2 g
Carbohydrates3.1 g
Fiber0.7 g
Sugars1.1 g
Total Fat9.3 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat6.2 g
Cholesterol1.1 mg
Sodium9.9 mg
Potassium55 mg
Calcium15 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.1 mcg
Choline0.2 mg
Caffeine0 mg
Water1.2 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 129. The excerpt below is the record exactly as published.
English Walnut Cake Make a batter as for white cake, bake in layers; put together with icing (into which has been stirred a teaspoonful of butter) ; and place English walnuts in large pieces
Cook this with the app: pantry check, scaling, and the assistant.