Loaf Cake
From The Memorial Hall cook book, 1919
Turk's Head pan is best.
Presented as published in 1919. 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
1643Calories
29 gProtein
365 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1643 kcal
Protein29 g
Carbohydrates365 g
Fiber6.5 g
Sugars143 g
Total Fat18 g
Saturated Fat5.3 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol37 mg
Sodium1042 mg
Potassium1316 mg
Calcium811 mg
Iron14 mg
Magnesium103 mg
Phosphorus654 mg
Zinc2.3 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D1.9 mcg
Vitamin C5.1 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)14 mg
Folate304 mcg
Choline35 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 39. The excerpt below is the record exactly as published.
Loaf Cake One teaspoonful of lard, one teaspoonful of butter, one or two eggs, two-thirds cup of sugar, three-quarters cup of milk, one and a half cups of flour, two teaspoons of Rumford baking powder, half cup seeded raisins
Cook this with the app: pantry check, scaling, and the assistant.