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German Cakes
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
Presented as published in 1913. 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
471Calories
8 gProtein
85 gCarbs
11 gFat
Full nutrition (35 nutrients)
Calories471 kcal
Protein7.9 g
Carbohydrates85 g
Fiber1 g
Sugars53 g
Total Fat11 g
Saturated Fat1.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol56 mg
Sodium271 mg
Potassium202 mg
Calcium79 mg
Iron3.1 mg
Magnesium35 mg
Phosphorus118 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate68 mcg
Choline46 mg
Caffeine0 mg
Alcohol1.7 g
Water20 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 79. The excerpt below is the record exactly as published.
. 1 teaspoon soda. Flour board generously and roll thin. Stone and chop iy2 lbs. dates. Roll this mass into thin sheet, cut out with cooky cutter and make sandwich of dates between two doughs. Bake in hot oven. Mrs, W. L. Brewster. Doughnuts. 1 cup sugar. 2 tablespoons melted butter. 1 sour milk. 1 teaspoon soda. 2 cream of tartar. 2 eggs. Roll soft. Mrs, Chas. Scadding. Doughnuts. 1 cup sugar. 4 tablespoons butter. 3 eggs. 1 cup sweet milk. 3 teaspoons baking powder. Yi teaspoon vanilla. 14 teaspoon nutmeg. Flour to handle. Mrs. Wells Gilbert. SMALL CAKES 219 Fried Cakes. 1 large cup sugar. 3 eggs beaten separately. 3 tablespoons melted butter. y^ cup sweet milk. 1 flat teaspoon salt. Yi teaspoon nutmeg. 1 teaspoon ground cinnamon. 3 teaspoons baking powder mixed in 4 cups of flour. Drop in hot lard. Cream butter, sugar and yolks of eggs with seasonings; then stir in flour and milk together, lastly adding stiffly beaten whites. Mrs, Edmund C. King, German Cakes. 21/2 cups brown sugar. 3 eggs well beaten. 2 teaspoons cinnamon. 1 teaspoon cloves. !4 teaspoon soda. 2 large spoons brandy. 3 cups flour. 1 teaspoon salt. 1 cup walnuts broken in pieces. 1 cup citron chopped flne
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