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Molasses Pound Cake
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
745Calories
11 gProtein
166 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein11 g
Carbohydrates166 g
Fiber0.8 g
Sugars119 g
Total Fat13 g
Saturated Fat2.5 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol95 mg
Sodium118 mg
Potassium2332 mg
Calcium437 mg
Iron10 mg
Magnesium365 mg
Phosphorus243 mg
Zinc1.5 mg
Copper0.8 mg
Manganese2.7 mg
Vitamin D1.3 mcg
Vitamin C0.5 mg
Vitamin A59 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate92 mcg
Choline86 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 273. The excerpt below is the record exactly as published.
MOLASSES POUND CAKE 24 cup butter 1 teaspoon cinnamon 34 cup sugar V4 teaspoon allspice 2 eggs, well beaten 14 teaspoon clove 2% cup milk V4 teaspoon mace 2% cup molasses 14 cup seeded raisins, cut in pieces 2% cups flour ¥ cup citron, thinly sliced and 34 teaspoon soda
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