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New Year's Cake
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 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
593Calories
15 gProtein
127 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein15 g
Carbohydrates127 g
Fiber1.2 g
Sugars37 g
Total Fat19 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol91 mg
Sodium24 mg
Potassium220 mg
Calcium55 mg
Iron7.2 mg
Magnesium41 mg
Phosphorus169 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C0.7 mg
Vitamin A21 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.8 mg
Folate188 mcg
Choline38 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 45. The excerpt below is the record exactly as published.
NEW YEAR'S CAKE. I lb. powdered sugar % lb. butter 3 eggs ij4 oz. caraway seed ^ pt. milk 3 lbs. flour X oz. ammonia Y^ °z. grated nutmeg or mace
Cook this with the app: pantry check, scaling, and the assistant.