Golden Rod Cake

Name: Golden Rod Cake
Ingredients: one and one-half pounds of sugar; one pound of butter and lard; ten eggs; two-thirds of a pint of milk; juice and grating of two oranges; two pounds of cake flour; one ounce of baking powder

From Perfection in baking, 1895

Decorate with colored icing.

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

11090Calories

151 gProtein

1454 gCarbs

522 gFat

Full nutrition (34 nutrients)

Calories11090 kcal

Protein151 g

Carbohydrates1454 g

Fiber24 g

Sugars733 g

Total Fat522 g

Saturated Fat201 g

Monounsaturated Fat226 g

Polyunsaturated Fat64 g

Omega-30.2 g

Cholesterol2330 mg

Sodium3864 mg

Potassium2803 mg

Calcium2626 mg

Iron79 mg

Magnesium290 mg

Phosphorus2762 mg

Zinc14 mg

Copper1.8 mg

Manganese6 mg

Vitamin D24 mcg

Vitamin C192 mg

Vitamin A944 mcg

Vitamin E9 mg

Vitamin K4.2 mcg

Vitamin B61.6 mg

Vitamin B126.2 mcg

Thiamin (B1)8.8 mg

Riboflavin (B2)6.8 mg

Niacin (B3)63 mg

Folate2030 mcg

Choline1878 mg

Caffeine0 mg

Water1096 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 47. The excerpt below is the record exactly as published.

Golden Rod Cake. TO SELL AT TEN CENTS A PIECE. With one pound of butter and lard cream one and one-half pounds of sugar, ten eggs, two-thirds of a pint of milk, juice and grating of two oranges, two pounds of cake flour, one ounce of baking powder

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