Henry Clay Cake

Name: Henry Clay Cake
Ingredients: One pound flour; one do. sugar; one ounce butter; one-half pint cream; one teaspoon soda; juice and rind of one lemon; one-third of a grated nutmeg

From Six little cooks, 1910

Nutmeg can be omitted for some tastes.

Presented as published in 1910. 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

4239Calories

55 gProtein

821 gCarbs

115 gFat

Full nutrition (33 nutrients)

Calories4239 kcal

Protein55 g

Carbohydrates821 g

Fiber2.8 g

Sugars455 g

Total Fat115 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.1 g

Cholesterol308 mg

Sodium67 mg

Potassium996 mg

Calcium264 mg

Iron26 mg

Magnesium145 mg

Phosphorus645 mg

Zinc3.9 mg

Copper0.8 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate737 mcg

Choline5.1 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 18. The excerpt below is the record exactly as published.

HENRY CLAY CAKE. One pound flour, one do. sugar, one ounce butter, one- half pint cream, one teaspoon soda, juice and rind of one lemon, one-third of a grated nutmeg

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