Lunch Cakes
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
2523Calories
75 gProtein
503 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories2523 kcal
Protein75 g
Carbohydrates503 g
Fiber0 g
Sugars112 g
Total Fat47 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol464 mg
Sodium719 mg
Potassium1239 mg
Calcium724 mg
Iron31 mg
Magnesium180 mg
Phosphorus1096 mg
Zinc6 mg
Copper0.9 mg
Manganese3.9 mg
Vitamin D4.3 mcg
Vitamin C25 mg
Vitamin A240 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)3 mg
Niacin (B3)34 mg
Folate850 mcg
Choline337 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 41. The excerpt below is the record exactly as published.
Lunch Cakes. Chocolate. Lunch Calces. — One cup milk, four cups flour, two tablespoonfuls butter, half -cup sugar, two eggs, two tablespoonfuls currants, one teaspoonful baking-powder
Cook this with the app: pantry check, scaling, and the assistant.