Fayette War Cake

Name: Fayette War Cake
Ingredients: Yz cup crisco; 1 cup corn flour; 1 cup rye flour; 1^ cups brown sugar; 1 cup apple sauce, unsweetened; 1 cup raisins; Yz cup nuts; 1 tablespoon cinnamon; 1 teaspoon allspice; 1 teaspoon cloves; 1 teaspoon nutmeg; 1 teaspoon soda; 1 teaspoon baking powder; 1 teaspoon vinegar; 2 eggs

From War cook book, 1918

Presented as published in 1918. 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

4186Calories

34 gProtein

763 gCarbs

126 gFat

Full nutrition (34 nutrients)

Calories4186 kcal

Protein34 g

Carbohydrates763 g

Fiber33 g

Sugars471 g

Total Fat126 g

Saturated Fat1.2 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol0 mg

Sodium766 mg

Potassium3602 mg

Calcium748 mg

Iron17 mg

Magnesium320 mg

Phosphorus993 mg

Zinc5.1 mg

Copper1.7 mg

Manganese5.3 mg

Vitamin D0 mcg

Vitamin C115 mg

Vitamin A41 mcg

Vitamin E0.4 mg

Vitamin K9.8 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1 mg

Niacin (B3)19 mg

Folate289 mcg

Choline30 mg

Caffeine0 mg

Water251 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 28. The excerpt below is the record exactly as published.

FAYETTE WAR CAKE. Yz cup crisco 1 cup corn flour 1 cup rye flour 1^ cups brown sugar 1 cup apple sauce, unsweetened 1 cup raisins Yz cup nuts 1 tablespoon cinnamon 1 teaspoon allspice 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon soda 1 teaspoon baking powder 1 teaspoon vinegar 2 eggs

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