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Mixed Spice for Rich Cakes and Plum Puddings
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Presented as published in 1884. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6.6 kcal
Protein0.1 g
Carbohydrates1.5 g
Fiber0.8 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.3 mg
Potassium12 mg
Calcium15 mg
Iron0.2 mg
Magnesium2.6 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine0 mg
Water0.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 23. The excerpt below is the record exactly as published.
Mixed Spice for Eich Cakes and Plum Puddings, i teaspoonful each of cloves and allspice. 1 teaspoonful each of mace and grated nutmeg. 3 teaspoonfuls of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.