soy-freefish-freeshellfish-free
Improve-With-Age Cakes
From The home cook book, 1905
Serves 16
Keep in a stone jar; they improve with time.
Presented as published in 1905. 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
390Calories
11 gProtein
69 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein11 g
Carbohydrates69 g
Fiber3.5 g
Sugars37 g
Total Fat15 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol77 mg
Sodium36 mg
Potassium464 mg
Calcium28 mg
Iron3.2 mg
Magnesium31 mg
Phosphorus135 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C1.1 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate45 mcg
Choline33 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 175. The excerpt below is the record exactly as published.
IMPROVE-WITH-AGE CAKES Mix half a cup of butter and half a cup of lard with one and a half cups of sugar. Put in three eggs beaten together, salt, cinnamon, and cloves to taste, half a teaspoon of soda dis- solved in a tablespoon of warm water, and two and a half cups of flour. Add a pound of English walnut meats, a pound of stoned dates, and a cup and a half of seeded rasins
Cook this with the app: pantry check, scaling, and the assistant.