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Malaga Cake
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
921Calories
19 gProtein
201 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories921 kcal
Protein19 g
Carbohydrates201 g
Fiber0 g
Sugars103 g
Total Fat18 g
Saturated Fat1.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol142 mg
Sodium295 mg
Potassium300 mg
Calcium244 mg
Iron7.8 mg
Magnesium45 mg
Phosphorus294 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate218 mcg
Choline95 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 80. The excerpt below is the record exactly as published.
MALAGA CAKE. (Original.) Louise V. Rupe, 1304 West Second street, Los Ange- les.— Put in a bowl two tablespoons butter, one cup sugar, one whole egg and yolks of two (saving whites for filling,) one-half cup milk, and two of flour, sifted with one heaping tea- spoon of baking powd
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