Father's Cake

Name: Father's Cake
Ingredients: 3 lbs. of flour (Coomb’s); 3 lbs. of currants; 14 lbs. of sugar; 14 lbs. of dripping; 4 lb. of mixed peel; I f> eggs; 1 quart or less of buttermilk; Pinch of salt

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

90183Calories

339 gProtein

7931 gCarbs

6507 gFat

Full nutrition (34 nutrients)

Calories90183 kcal

Protein339 g

Carbohydrates7931 g

Fiber192 g

Sugars6464 g

Total Fat6507 g

Saturated Fat1915 g

Monounsaturated Fat2766 g

Polyunsaturated Fat1490 g

Omega-30.3 g

Cholesterol9933 mg

Sodium2528 mg

Potassium11820 mg

Calcium5127 mg

Iron131 mg

Magnesium1187 mg

Phosphorus5101 mg

Zinc34 mg

Copper6.3 mg

Manganese14 mg

Vitamin D335 mcg

Vitamin C4804 mg

Vitamin A2116 mcg

Vitamin E212 mg

Vitamin K5.6 mcg

Vitamin B66.8 mg

Vitamin B1212 mcg

Thiamin (B1)15 mg

Riboflavin (B2)14 mg

Niacin (B3)105 mg

Folate2885 mcg

Choline10690 mg

Caffeine0 mg

Water4287 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 67. The excerpt below is the record exactly as published.

FATHERS CAKE. 3 lbs. of flour (Coomb’s) 3 lbs. of currants 14 lbs. of sugar 14 lbs. of dripping INGREDIENTS. 4 lb. of mixed peel I f> eggs 1 quart or less of buttermilk Pinch of salt

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