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Loaf Cake

Name: Loaf Cake
Yield: 10 servings
Ingredients: 1 Jib . of flour; fib. of moist sugar; loz. of caraway-seeds; eight eggs; 1 table-spoonful of yeast; 2 table-spoonfuls of milk-and-water

From The encyclopædia of practical cookery, 1890

Serves 10

Presented as published in 1890. 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

406Calories

13 gProtein

77 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories406 kcal

Protein13 g

Carbohydrates77 g

Fiber1.3 g

Sugars23 g

Total Fat5.4 g

Saturated Fat1.3 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol149 mg

Sodium59 mg

Potassium195 mg

Calcium55 mg

Iron5 mg

Magnesium31 mg

Phosphorus175 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.8 mcg

Vitamin C0.6 mg

Vitamin A65 mcg

Vitamin E0.5 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.1 mg

Folate150 mcg

Choline119 mg

Caffeine0 mg

Water37 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 4. The excerpt below is the record exactly as published.

Loaf Cake. — (1) Put in a bowl 1 Jib . of flour, fib. of moist sugar, and loz. of caraway-seeds ; beat thoroughly eight eggs, and put in with the flour. Dissolve 1 table-spoonful of yeast in 2 table-spoonfuls of milk-and-water

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