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Honey Cake
From Harper's cook book encyclopædia, 1902
Serves 8
This cake may be eaten either warm or cold.
Presented as published in 1902. 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
186Calories
4 gProtein
29 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein4.3 g
Carbohydrates29 g
Fiber0.1 g
Sugars3.1 g
Total Fat5.8 g
Saturated Fat3.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol16 mg
Sodium16 mg
Potassium91 mg
Calcium39 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 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)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate50 mcg
Choline0.1 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 62. The excerpt below is the record exactly as published.
Honey Cake. — Stir half a pint of sour cream into a pint of flour. Add about half a teaspoonful of ground ginger, a quarter of a teaspoonful of powdered cinnamon, two table-spoon- fuls of sugar and honey, according to taste. Mix thoroughly, and when the cake is ready for the oven add half a teaspoonful of soda, dissolved in a small quantity of hot water
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