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Farmers Cake
From Magnet users cook book, 1920
Serves 10
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
361Calories
4 gProtein
61 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories361 kcal
Protein4.1 g
Carbohydrates61 g
Fiber0 g
Sugars32 g
Total Fat11 g
Saturated Fat4.3 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.2 g
Cholesterol10 mg
Sodium10 mg
Potassium95 mg
Calcium35 mg
Iron2.3 mg
Magnesium13 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate61 mcg
Choline6.2 mg
Caffeine0 mg
Water4.1 g
Estimated from matched ingredients across 10 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.
14% cups brown sugar, 3 eggs, beat yolks and whites separate, % cup melted butter, 4% wine glass of brandy, 1 cup chopped walnuts, 3 cups flour, well sifted, 2 teaspoons baking powder. Mix flour and baking powder, add the cream, butter and ~ sugar, then the dates and nuts, then the brandy; beat in eggs. Bake in a slow oven.—Mrs, J. H. Birkin, Hamilton, Ontario. oF DEVIL’S CAKE. Two eggs, 14% cups brown sugar, 14 cake of chocolate, % cup butter, 1 cup sour milk, 2 teaspoons vanilla, 1 teaspoon soda, 2 or 3 cups flour.—Mrs. Wm, Gilroy, Gore Bay, Ontario. EAGLE CAKE. One cup brown sugar, 1% cup butter, 1 cup sour milk, eee egg, 1 teaspoon each of soda and cinnamon, % teaspoon nutmeg, % cup raisins, 2 cups flour—Velma Bridge, Lion’s Head, Ontario. EDITH’S MAHOGANY CAKE. One-half cup of grated chocolate, % cane of sweet milk, cooked together until thick, 14% cups sugar, % cup butter, three eggs, Beat well all ingredients. Add one-half cup of sweet milk, one. teaspoon soda, two teaspoons vanilla, two cups flour.—Mrs. C. EH. Tuggle, Didsbury, Alta. 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, sifted together well, Bake in a slow oven for 21% hours.—Miss Grace Hartley, Zenith, Alta. ONE EGG CAKE. One egg, % cup butter, 1% cups sugar, 21%% cups flour, 2%4 teaspoons baking powder. Mix flour, baking powder and sugar together, rub in butter, add milk. Bake in a hot oven.—Mrs. 58. Criter, Gallingertown, Ontario. FEATHER CAKE. Two bowls sugar, % bowl milk, 3 eggs (well beaten), three bowls flour, 1 teaspoon cream of tartar, 144 teaspoon soda. Dissolve — the soda in the milk, and mix the cream of tartar with flour.—Miss Rene Oullette, St. Polycarpe, Que. MAGNET “BY-PASS” ENGINE USES LESS GASOLINE AND STARTS — EASY IN COLD WHATHER Mr. W. E. Meyers, Box 91, Avonlea, Sask., says:—I think my Engine is grand. It works easily, uses very little gasoline, and I can start it easily — no matter how cold the weather is, having started it at 20 below zero, by — simply pouring a kettle of boiling water in the hopper. I can heartily recom- j mend the Magnet to anyone who is thinking of buying an engine. an tig 56 VA ee -EGGLESS FEATHER CAKE. One cup sugar, 2 cups flour, 1 large x tablespoon melted butter, 1 cup sweet milk, 2 teaspoons baking powder, z _ flavor. Beat well and bake % an hour. —Lida M. Schnare, Chelsea, N. B. = FARMERS CAKE. Three cups flour, % cup lard
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