Evening Lunch Cake

Name: Evening Lunch Cake
Ingredients: 1 cup brown Sugar; 3 tablespoons Butter; 1 cup New Orleans Molasses; 214 cups Flour; 2 teaspoons Crescent Baking Powder; Ginger or Spice to taste

From Crescent cook book, 1920

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

2834Calories

31 gProtein

684 gCarbs

37 gFat

Full nutrition (33 nutrients)

Calories2834 kcal

Protein31 g

Carbohydrates684 g

Fiber0 g

Sugars461 g

Total Fat37 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol94 mg

Sodium1134 mg

Potassium5522 mg

Calcium1443 mg

Iron34 mg

Magnesium900 mg

Phosphorus618 mg

Zinc3.1 mg

Copper2.2 mg

Manganese7.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B62.5 mg

Vitamin B120 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.3 mg

Niacin (B3)22 mg

Folate454 mcg

Choline49 mg

Caffeine0 mg

Water111 g

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 7. The excerpt below is the record exactly as published.

EVENING LUNCH CAKE 1 cup brown Sugar 3 tablespoons Butter 1 cup New Orleans Molasses 214 cups Flour 2 teaspoons Crescent Baking Powder Ginger or Spice to taste

Cook this with the app: pantry check, scaling, and the assistant.