Harrison Cake
From On habits and manners, 1888
If sour cream is not available, use sour milk.
Presented as published in 1888. 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
5171Calories
27 gProtein
957 gCarbs
243 gFat
Full nutrition (34 nutrients)
Calories5171 kcal
Protein27 g
Carbohydrates957 g
Fiber9.3 g
Sugars819 g
Total Fat243 g
Saturated Fat68 g
Monounsaturated Fat58 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol480 mg
Sodium434 mg
Potassium11661 mg
Calcium1783 mg
Iron42 mg
Magnesium1737 mg
Phosphorus790 mg
Zinc4.7 mg
Copper4 mg
Manganese13 mg
Vitamin D2.7 mcg
Vitamin C4.4 mg
Vitamin A0.2 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B64.9 mg
Vitamin B120.1 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)16 mg
Folate211 mcg
Choline164 mg
Caffeine0 mg
Water377 g
As published
This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 84. The excerpt below is the record exactly as published.
half a cup warm water ; flour enough to roll. HARRISON CAKE. Two cups molasses, heated, with half a cup butter and lard and one cup sugar ; one teaspoonful cloves ; two teaspoonfuls saleratus ; one cup sour cream, if you have it, if not, one cup sour milk and a little more butter ; flour to thicken, as gingerbread ; raisins
Cook this with the app: pantry check, scaling, and the assistant.