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Honey Cake
From Cassell's dictionary of cookery, 1892
Serves 4
This cake may be eaten either warm or cold. Sufficient for four persons.
Presented as published in 1892. 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
371Calories
9 gProtein
58 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein8.7 g
Carbohydrates58 g
Fiber0.1 g
Sugars6.3 g
Total Fat12 g
Saturated Fat6.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium189 mg
Potassium182 mg
Calcium78 mg
Iron3.6 mg
Magnesium24 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate100 mcg
Choline0.2 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 724. 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 tea-spoonful of groimd ginger, a quarter of a tea-spoonful of powdered cinnamon, two table- spoonfuls of sugar and honey, according to taste. Mix thoroughlj', and when the cake is ready for the oven, add half a tea-spoonful of carbonate of soda, dissolved in a small quantity of hot water
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