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Lunch Cakes
From A calendar of dinners, with 615 recipes, 1913
Serves 12
Sufficient for fifteen cakes.
Presented as published in 1913. 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
232Calories
4 gProtein
34 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein4 g
Carbohydrates34 g
Fiber0 g
Sugars18 g
Total Fat9.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol33 mg
Sodium332 mg
Potassium72 mg
Calcium99 mg
Iron1.5 mg
Magnesium9.4 mg
Phosphorus84 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate37 mcg
Choline28 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 69. The excerpt below is the record exactly as published.
Lunch Cakes 1 scant cupful sugar 2 cupfuls flour 6 tablespoonfuls Crisco 3 teaspoonfuls baking powder 1 cupful milk 1 teaspoonful salt 2 eggs 1 teaspoonful vanilla extract
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