nut-freesoy-freefish-freeshellfish-free
Mrs. E. F. C. Young's Molasses Cake
From Kirmess cook book, 1907
Serves 12
Presented as published in 1907. 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
526Calories
5 gProtein
83 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein5.1 g
Carbohydrates83 g
Fiber0 g
Sugars59 g
Total Fat20 g
Saturated Fat7.7 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol50 mg
Sodium41 mg
Potassium893 mg
Calcium149 mg
Iron4.5 mg
Magnesium146 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate54 mcg
Choline44 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 188. The excerpt below is the record exactly as published.
two eggs, one teaspoonful soda, one teaspoonful ginger, one teaspoonful cinnamon, one teaspoonful salt, four cups flour. Stir this all together and let stand overnight; in the morning mould, cut out and bake. Do not use any more flour in moulding than is abso- lutely necessaiy. MOLASSES CAKE. Mrs. E. F. C. Young. One cup of drippings, or one cup of butter and lard mixed, one cup of sugar, two cups of molasses, one cup of milk, two eggs, three cups of sifted flour, one tea- spoonful of soda dissolved in milk; cinnamon and gin- ger to tas
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.