vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
German Cake
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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
786Calories
30 gProtein
104 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein30 g
Carbohydrates104 g
Fiber6.7 g
Sugars57 g
Total Fat30 g
Saturated Fat5.5 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.8 g
Omega-30.2 g
Cholesterol419 mg
Sodium584 mg
Potassium529 mg
Calcium343 mg
Iron6.3 mg
Magnesium126 mg
Phosphorus481 mg
Zinc3.2 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D2.3 mcg
Vitamin C13 mg
Vitamin A180 mcg
Vitamin E9.4 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.5 mg
Folate70 mcg
Choline349 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 105. The excerpt below is the record exactly as published.
GERMAN CAKE. Nine eggs, beaten separately, one cupful of sugar, the rind and juice of one lemon, two cupfuls of grated, stale, white bread, one cupful blanched almonds,
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