Lady Baltimore Cake
From The Germantown D. A. R. cook book, 1907
Contributed by Mrs. George Ross Green.
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
Nutrition per serving
5025Calories
75 gProtein
975 gCarbs
202 gFat
Full nutrition (34 nutrients)
Calories5025 kcal
Protein75 g
Carbohydrates975 g
Fiber15 g
Sugars758 g
Total Fat202 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat64 g
Omega-30.1 g
Cholesterol838 mg
Sodium1278 mg
Potassium2666 mg
Calcium1054 mg
Iron23 mg
Magnesium344 mg
Phosphorus1515 mg
Zinc8.3 mg
Copper2.5 mg
Manganese6 mg
Vitamin D4.2 mcg
Vitamin C4.4 mg
Vitamin A279 mcg
Vitamin E1.9 mg
Vitamin K9.2 mcg
Vitamin B61.6 mg
Vitamin B122 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)18 mg
Folate443 mcg
Choline484 mg
Caffeine0 mg
Water560 g
As published
This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 9. The excerpt below is the record exactly as published.
LADY BALTIMORE CAKE" "Oh, my goodness! Did you ever taste it? Its all soft and its in layers and it has nuts! ...Delicious." — Owen JVister, in "Lady Baltimore.'*1 "LADY BALTIMORE CAKE" One-half pound sugar, one-half cup milk, one- half pound flour, one-quarter pound butter, three eggs, two teaspoonsful of baking powder. Bake in layers. Icing:— Two cups granulated sugar, one cup water, boil until it threads (about fifteen minutes) one white of egg well beaten, pinch of cream of tartar one cup of English walnuts, one cup of raisins
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