Lunch Cake
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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
3316Calories
59 gProtein
499 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories3316 kcal
Protein59 g
Carbohydrates499 g
Fiber3.8 g
Sugars131 g
Total Fat125 g
Saturated Fat46 g
Monounsaturated Fat53 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol294 mg
Sodium578 mg
Potassium1534 mg
Calcium448 mg
Iron28 mg
Magnesium168 mg
Phosphorus801 mg
Zinc4.5 mg
Copper1 mg
Manganese3.7 mg
Vitamin D3.8 mcg
Vitamin C3.6 mg
Vitamin A80 mcg
Vitamin E1.3 mg
Vitamin K4.1 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2.5 mg
Niacin (B3)32 mg
Folate753 mcg
Choline216 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.
4oz. of butter or lard, 4oz. ground rice, 4oz. sultanas, Jib. of flour, one whole egg, 2oz. sugar, a tea- spoonful of baking powder, and enough milk to moisten it nicely. Bake in a buttered tin thirty to forty-five minutes. Serve plain, dusted with sugar. Madeira. — This is a really good trade recipe : Take lib. each of butter, caster sugar, and eggs (be sure and weigh these), l£lb. sifted flour, a teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.