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Jordan Cake
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
262Calories
4 gProtein
62 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein3.5 g
Carbohydrates62 g
Fiber0 g
Sugars38 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.4 mg
Sodium120 mg
Potassium48 mg
Calcium75 mg
Iron1.9 mg
Magnesium9.2 mg
Phosphorus61 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0.6 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 61. The excerpt below is the record exactly as published.
Jordan Cake Beat up two eggs, add one and one-half cups sugar, a pinch of salt, two cups of flour, two teaspoons of baking powder and a little milk
Cook this with the app: pantry check, scaling, and the assistant.