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Molasses Cake
From Royal Victoria cook book, 1900
Serves 8
Recipe attributed to Miss CAMPBELL.
Presented as published in 1900. 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
267Calories
5 gProtein
55 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein4.7 g
Carbohydrates55 g
Fiber0.2 g
Sugars29 g
Total Fat9.5 g
Saturated Fat1.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol48 mg
Sodium29 mg
Potassium402 mg
Calcium84 mg
Iron3 mg
Magnesium63 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate53 mcg
Choline22 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 57. The excerpt below is the record exactly as published.
MOLASSES CAKE.—Half a cup of New Orleans molasses, $ cup sour cream, 1 egg, $ cup of brown sugar, butter the size of an egg (2 ounces), 1 teaspoon of soda or saleratus, 2 cups flour. Dissolve the soda or saleratus in a tablespoon of boiling water, and add it to the molasses. Beat the egg and sugar together till light, then add the molasses, cream and flour, beat until smooth, and, if you like, add a tablespoon of ginger or a teaspoon of cinnamon
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