nut-freesoy-freefish-freeshellfish-free
Eureka Cake
From Miss Cameron's cookery book, 1898
Serves 10
Presented as published in 1898. 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
496Calories
7 gProtein
51 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein6.6 g
Carbohydrates51 g
Fiber0.6 g
Sugars12 g
Total Fat30 g
Saturated Fat8.7 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.8 g
Omega-30 g
Cholesterol66 mg
Sodium17 mg
Potassium158 mg
Calcium35 mg
Iron3.1 mg
Magnesium20 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.6 mcg
Vitamin C48 mg
Vitamin A19 mcg
Vitamin E1.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate78 mcg
Choline64 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 76. The excerpt below is the record exactly as published.
Eureka Cake. One lb. Coomb's flour, 10 oz. dripping, 4 oz. sugar, f lb. currants, 2 oz. mixed peel chopped, half a teaspoonful mixed spice, 2 eggs, 1 gill of milk or water
Cook this with the app: pantry check, scaling, and the assistant.