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Fig Cake
From The century cook book, 1894
Serves 10
Presented as published in 1894. 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
336Calories
8 gProtein
70 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein7.9 g
Carbohydrates70 g
Fiber0 g
Sugars40 g
Total Fat3.5 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium138 mg
Potassium94 mg
Calcium77 mg
Iron2.8 mg
Magnesium14 mg
Phosphorus119 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate74 mcg
Choline88 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 77. The excerpt below is the record exactly as published.
Fig Cake. Two cupfuls of sugar and six eggs, beaten together for five minutes; then stir in one cupful of sweet milk, three cupfuls of flour and two teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.