Lady Baltimore Cake

Name: Lady Baltimore Cake
Ingredients: 34, cup butter; 2 cups sugar; 1 cup milk; 1 teaspoon flavoring; 314 teaspoons baking powder; 31% cups flour; whites of 6 eggs; 3 cups sugar; 1 cup water; whites o 3 egg; 1 cup chopped raisins; 1 cup chopped nut meats; 14 cup candied cherries; 2 tablespoon lemon juice

From The Carbon County cook book, 1926

Recipe by MISS RUTH LOOFBOUROW.

Presented as published in 1926. 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

6947Calories

117 gProtein

1537 gCarbs

149 gFat

Full nutrition (34 nutrients)

Calories6947 kcal

Protein117 g

Carbohydrates1537 g

Fiber14 g

Sugars1044 g

Total Fat149 g

Saturated Fat19 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.2 g

Omega-30.2 g

Cholesterol1955 mg

Sodium2499 mg

Potassium3241 mg

Calcium1641 mg

Iron40 mg

Magnesium271 mg

Phosphorus2118 mg

Zinc11 mg

Copper1.7 mg

Manganese4 mg

Vitamin D11 mcg

Vitamin C22 mg

Vitamin A798 mcg

Vitamin E4.9 mg

Vitamin K1.4 mcg

Vitamin B61.6 mg

Vitamin B125.3 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)4.7 mg

Niacin (B3)32 mg

Folate926 mcg

Choline1369 mg

Caffeine0 mg

Water922 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 11. The excerpt below is the record exactly as published.

Lady Baltimore Cake. 34, cup butter, 2 cups sugar, 1 cup milk, 1 teaspoon flavoring, 314 teaspoons baking powder, 31% cups flour, whites of 6 eggs well beaten added last. Bake in Layers. Filling— 3 cups sugar, 1 cup water, whites o 3 egg. , 1 cup chopped raisins, | 1 cup chopped nut meats, 14 cup candied cherries, 2 tablespoon lemon juice

Cook this with the app: pantry check, scaling, and the assistant.