Fig Cake

Name: Fig Cake
Ingredients: one pound of butter and lard; one and one-half pounds of sugar; one pint egg whites; one pint of milk; two and one-fourth pounds of flour; two-thirds of an ounce of cream of tartar

From Perfection in baking, 1895

A rich and flavorful cake.

Presented as published in 1895. 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

11048Calories

178 gProtein

1512 gCarbs

486 gFat

Full nutrition (34 nutrients)

Calories11048 kcal

Protein178 g

Carbohydrates1512 g

Fiber0 g

Sugars702 g

Total Fat486 g

Saturated Fat187 g

Monounsaturated Fat208 g

Polyunsaturated Fat51 g

Omega-30.1 g

Cholesterol489 mg

Sodium222 mg

Potassium5267 mg

Calcium802 mg

Iron58 mg

Magnesium333 mg

Phosphorus1595 mg

Zinc10 mg

Copper1.7 mg

Manganese7.8 mg

Vitamin D16 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E3 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B122.6 mcg

Thiamin (B1)9.9 mg

Riboflavin (B2)7 mg

Niacin (B3)69 mg

Folate1633 mcg

Choline312 mg

Caffeine0 mg

Water939 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 48. The excerpt below is the record exactly as published.

Fig Cake. Cream one pound of butter and lard with one and one-half pounds of sugar, add one pint egg whites, which first partly beat, one pint of milk with one-third of an ounce of soda, two and one-fourth pounds of flour, two-thirds of an ounce of cream of tartar

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