Josephine Cake
From Artizan recipes, 1896
Presented as published in 1896. 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
1502Calories
40 gProtein
309 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1502 kcal
Protein40 g
Carbohydrates309 g
Fiber0 g
Sugars115 g
Total Fat15 g
Saturated Fat3.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol376 mg
Sodium632 mg
Potassium860 mg
Calcium461 mg
Iron17 mg
Magnesium105 mg
Phosphorus638 mg
Zinc3.4 mg
Copper0.5 mg
Manganese2 mg
Vitamin D2.3 mcg
Vitamin C205 mg
Vitamin A183 mcg
Vitamin E2.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)16 mg
Folate410 mcg
Choline299 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 14. The excerpt below is the record exactly as published.
Josephine Cake. • Ingredients. Quarter pound of F at. Quarter pound of Sugar. Two Eggs. Two tablespoonsful of Milk. Half pound of Flour. Quarter pound of Currants. Teaspoonful of Baking Powder. Pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.