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NEWPORT CAKE
From Magnet users cook book, 1920
Serves 12
Submitted by Mrs. Alex. Stewart, Evarts, Alta.
Presented as published in 1920. 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
380Calories
5 gProtein
72 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein5.3 g
Carbohydrates72 g
Fiber0 g
Sugars40 g
Total Fat8.7 g
Saturated Fat4.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol22 mg
Sodium88 mg
Potassium90 mg
Calcium79 mg
Iron2.5 mg
Magnesium14 mg
Phosphorus84 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline5.3 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 44. The excerpt below is the record exactly as published.
NEWPORT CAKE. One egg, 1 quart sifted flour. 2 teaspoons baking ~ powder. Mix with four 2-3 cups sugar. Beat eggs and sugar until very light. 4 cup melted butter, 1 cup milk. Stir all together and bake ina quick oven.—Mrs. Alex. Stewart, Evarts, Alta. NUT CAKE. One cup sugar, 2 eggs, 4 cups flour, 2 heaping teaspoons cream of tartar, 1 teaspoon soda, 1 cup milk, 1 cup shelled walnuts. Stand to rise 20 minutes——Mrs. Wm. Mitchell, Doaktown, N. B. OATMEAL CAKES. Two cups rolled oats, 2 cups flour, 1 cup brown sugar, 1 cup butter or 3-4 of lard, % cup sweet milk, 2 teaspoons baking powder
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