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Imperial Cake
From The Portland Woman's Exchange Cook Book, 1913
Serves 16
Presented as published in 1913. 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
524Calories
14 gProtein
79 gCarbs
30 gFat
Full nutrition (35 nutrients)
Calories524 kcal
Protein14 g
Carbohydrates79 g
Fiber4.5 g
Sugars47 g
Total Fat30 g
Saturated Fat2.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol149 mg
Sodium54 mg
Potassium513 mg
Calcium117 mg
Iron3.8 mg
Magnesium96 mg
Phosphorus267 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.6 mcg
Vitamin C4 mg
Vitamin A50 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate62 mcg
Choline95 mg
Caffeine0 mg
Alcohol0.3 g
Water41 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 74. The excerpt below is the record exactly as published.
Imperial Cake. 1 lb. sugar. 1 lb. flour after sifting. % lb. butter. 1 lb. almonds (in shell) blanched and cut flne. 1 lb. citron. 1 lb. raisins. Rind and juice 1 lemon. 1 teaspoon nutmeg. 1 tablespoon brandy. 10 eggs, beaten separately
Cook this with the app: pantry check, scaling, and the assistant.