vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Mrs. Parker's Ribbon Cake
From The New century cook book, 1899
Serves 12
Jackson, Tenn.
Presented as published in 1899. 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
422Calories
9 gProtein
72 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein8.7 g
Carbohydrates72 g
Fiber2 g
Sugars42 g
Total Fat12 g
Saturated Fat6.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol144 mg
Sodium174 mg
Potassium230 mg
Calcium127 mg
Iron2.9 mg
Magnesium28 mg
Phosphorus157 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C0.7 mg
Vitamin A54 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate70 mcg
Choline100 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The New century cook book (1899), page 93. The excerpt below is the record exactly as published.
Mrs. Parker's Ribbon Cake. Whites of eight eggs, two cups sugar, three cups flour, one cup cream, one spoonful baking powder. This makes two white and one dark layer, the dark one being the center. Put each together with heavy coats of icing, the dark layer has two-thirds cup raisins, one-half cup figs, one-fourth cup citron, two nut- megs, one teaspoon cloves, one of allspice, one of ginger and two of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.