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Lady Baltimore Cake
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
No method was recorded for this recipe.
Nutrition per serving
783Calories
14 gProtein
112 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein14 g
Carbohydrates112 g
Fiber0 g
Sugars64 g
Total Fat29 g
Saturated Fat2.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol253 mg
Sodium213 mg
Potassium345 mg
Calcium157 mg
Iron4.7 mg
Magnesium38 mg
Phosphorus233 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.7 mg
Folate124 mcg
Choline152 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 85. The excerpt below is the record exactly as published.
LADY BALTIMORE CAKE. Miss Bertha Von Kolnitz, Charleston, S. C. One-half cup butter, one cup sugar, four eggs, two cups flour, one heaping teaspoon baking poyder, fifteen drops almond essence^ one gill milk
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