NIJT CAKE

Name: NIJT CAKE
Ingredients: 2 tablespoonfuls of butter; 2 cups of sugar; 2 beaten eggs; 1 cup of milk; 3 cups of flour; 1 teaspoonful of baking-powder; 1 pint of mixed nuts, blanched and chopped; flavor with vanilla

From Cold dishes for hot weather, 1896

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

4651Calories

104 gProtein

763 gCarbs

164 gFat

Full nutrition (34 nutrients)

Calories4651 kcal

Protein104 g

Carbohydrates763 g

Fiber17 g

Sugars426 g

Total Fat164 g

Saturated Fat25 g

Monounsaturated Fat73 g

Polyunsaturated Fat32 g

Omega-30.1 g

Cholesterol464 mg

Sodium587 mg

Potassium2718 mg

Calcium743 mg

Iron35 mg

Magnesium794 mg

Phosphorus1880 mg

Zinc16 mg

Copper4.7 mg

Manganese8 mg

Vitamin D4.3 mcg

Vitamin C1.4 mg

Vitamin A240 mcg

Vitamin E19 mg

Vitamin K0.3 mcg

Vitamin B61.4 mg

Vitamin B122.2 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)3.2 mg

Niacin (B3)30 mg

Folate895 mcg

Choline337 mg

Caffeine0 mg

Water340 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 24. The excerpt below is the record exactly as published.

NIJT CAKE Take 2 tablespoonfuls of butter, 2 cups of sugar, 2 beaten eggs, 1 cup of milk, 3 cups of flour, 1 teaspoonful of baking-powder, 1 pint of mixed nuts, blanched and chopped ; flavor with vanilla

Cook this with the app: pantry check, scaling, and the assistant.