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Honey Cakes

Name: Honey Cakes
Yield: 24 servings
Ingredients: 2 lbs. of -honey; 2 tbsps. of sugared orange rind; 1 lb. of sugar; % lb. of butter; 4 eggs; 3 tbsps. of rum; 1 tsp. of cinnamon; % lb. of unblanched, chopped almonds; 3 lbs. of flour; Va lb. of finely cut citron; 5 cents worth of refined potash

From The art of German cooking and baking, 1922

Serves 24

Presented as published in 1922. 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

487Calories

10 gProtein

100 gCarbs

14 gFat

Full nutrition (35 nutrients)

Calories487 kcal

Protein9.8 g

Carbohydrates100 g

Fiber2.9 g

Sugars50 g

Total Fat14 g

Saturated Fat0.7 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol61 mg

Sodium19 mg

Potassium215 mg

Calcium71 mg

Iron4 mg

Magnesium46 mg

Phosphorus134 mg

Zinc1 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0.2 mcg

Vitamin C21 mg

Vitamin A20 mcg

Vitamin E2.6 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.4 mg

Folate105 mcg

Choline36 mg

Caffeine0 mg

Alcohol1 g

Water35 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 158. The excerpt below is the record exactly as published.

HONiEY CAKES. 2 lbs. of -honey 2 tbsps. of sugared orange rind 1 lb. of sugar % lb. of butter 5 cents worth of refined potash 4 eggs 3 tbsps. of rum 1 tsp. of cinnamon % lb. of unblanched, chopped % tsp. of ground cloves almonds 3 lbs. of flour Va lb. of finely cut citron

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