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Fig Loaf Cake No. 2

Name: Fig Loaf Cake No. 2
Yield: 5 servings
Ingredients: two cups of sugar; a generous half cup of butter; one of milk; four (scant) of flour; two teaspoons of baking-powder; four eggs; two cups chopped figs

From Fruit recipes, 1907

Serves 5

Presented as published in 1907. 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

831Calories

18 gProtein

178 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories831 kcal

Protein18 g

Carbohydrates178 g

Fiber2.6 g

Sugars97 g

Total Fat25 g

Saturated Fat2.2 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol205 mg

Sodium269 mg

Potassium479 mg

Calcium241 mg

Iron6.9 mg

Magnesium54 mg

Phosphorus292 mg

Zinc1.6 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D1.3 mcg

Vitamin C1.8 mg

Vitamin A86 mcg

Vitamin E0.5 mg

Vitamin K4.3 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.2 mg

Folate185 mcg

Choline131 mg

Caffeine0 mg

Water158 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 110. The excerpt below is the record exactly as published.

FIG LOAF CAKE No. 2 To two cups of sugar add a generous half cup of butter, one of milk, four (scant) of flour (in which two teaspoons of baking-powder have been sifted) and four eggs. Flour two cups chopped figs

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