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Little Rock Cakes
From The Toronto Cook Book, 1915
Serves 12
If oven is not hot enough mixture will run and spoil the appearance of the cakes.
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
213Calories
3 gProtein
31 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories213 kcal
Protein2.5 g
Carbohydrates31 g
Fiber4.3 g
Sugars17 g
Total Fat10 g
Saturated Fat3.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol24 mg
Sodium128 mg
Potassium151 mg
Calcium126 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C49 mg
Vitamin A7.8 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate24 mcg
Choline21 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 54. The excerpt below is the record exactly as published.
Little Rock Cakes Put one cup of flour into- mixing bowl, add a pinch of salt and 1 tablespoon baking powder, then rub in quarter pound butter or lard, and quarter pound sultana raisins and small quantity of candied peel and quarter pound powdered (or brown) sugar. Beat an egg until it is frothy, then add it gradually to dry ingredients, and work mixture to smooth and fairly stiff paste, adding sufficient cold milk to bring to right consistency
Cook this with the app: pantry check, scaling, and the assistant.