vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Honey Cake

Name: Honey Cake
Yield: 8 servings
Ingredients: One large cup sour cream; % large cup sugar; 2 large cups flour; % teaspoon soda; % cup honey

From Magnet users cook book, 1920

Serves 8

Recipe by Mrs. John Lefarre, Dean Lake, Ontario.

Presented as published in 1920. 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

285Calories

4 gProtein

56 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories285 kcal

Protein4.4 g

Carbohydrates56 g

Fiber0 g

Sugars30 g

Total Fat5.8 g

Saturated Fat3.2 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0 g

Cholesterol16 mg

Sodium16 mg

Potassium99 mg

Calcium39 mg

Iron1.9 mg

Magnesium12 mg

Phosphorus65 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.1 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

Folate51 mcg

Choline0.5 mg

Caffeine0 mg

Water28 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 42. The excerpt below is the record exactly as published.

HONEY CAKE. One large cup sour cream, % large cup sugar, 2 large cups flour, % teaspoon soda, % cup honey

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