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Honey Cake
From The national course in home economics, 1917
Serves 6
This cake may be eaten warm.
Presented as published in 1917. 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
247Calories
6 gProtein
39 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein5.8 g
Carbohydrates39 g
Fiber0.1 g
Sugars4.2 g
Total Fat7.7 g
Saturated Fat4.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol21 mg
Sodium21 mg
Potassium121 mg
Calcium52 mg
Iron2.4 mg
Magnesium16 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline0.1 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 158. The excerpt below is the record exactly as published.
HONEY CAKE. Stir one-half pint of sour cream into a pint of flour. Add one-half teaspoonful of ground ginger, one-quarter of a teaspoonful of powdered cinnamon, two tablespoonfuls of sugar and honey; mix thoroughly and when the cake is ready for the oven, add one-half teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.