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Honey Cake
From Miss Cameron's cookery book, 1898
Serves 8
This is to be eaten hot.
Presented as published in 1898. 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
193Calories
3 gProtein
33 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories193 kcal
Protein3.2 g
Carbohydrates33 g
Fiber0 g
Sugars15 g
Total Fat5.7 g
Saturated Fat3.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium74 mg
Potassium78 mg
Calcium69 mg
Iron1.3 mg
Magnesium9 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate34 mcg
Choline0.1 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 77. The excerpt below is the record exactly as published.
Honey Cake. Six oz. fine flour, 3 oz. of castor sugar, \ pint of sour cream, 2 tablespoonfuls of honey, a small teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.