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Hill Cake
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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
382Calories
7 gProtein
85 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein7.1 g
Carbohydrates85 g
Fiber1.8 g
Sugars47 g
Total Fat12 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium29 mg
Potassium326 mg
Calcium78 mg
Iron3.6 mg
Magnesium38 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C1 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate76 mcg
Choline22 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 68. The excerpt below is the record exactly as published.
Hill Cake One and a half cups sugar, half cup butter, one cup of milk, two tablespoons molasses, one teaspoon soda, three and a half cups flour, one cup raisins, one egg, cloves, cinnamon, mace
Cook this with the app: pantry check, scaling, and the assistant.