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Nugget Cake

Name: Nugget Cake
Yield: 10 servings
Ingredients: Two cups light brown sugar; one-half butter; one sour cream; two flour; one-eighth cake chocolate (melted); two eggs; one teaspoon soda; one baking powder; ten cent's worth of walnuts; five of dates

From The Monmouth Baptist ladies' cook book, 1907

Serves 10

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

No method was recorded for this recipe.

Nutrition per serving

524Calories

9 gProtein

72 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories524 kcal

Protein8.7 g

Carbohydrates72 g

Fiber2.3 g

Sugars47 g

Total Fat32 g

Saturated Fat4.4 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol75 mg

Sodium86 mg

Potassium326 mg

Calcium124 mg

Iron2.6 mg

Magnesium55 mg

Phosphorus184 mg

Zinc1.2 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A16 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate48 mcg

Choline31 mg

Caffeine0.1 mg

Water33 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 86. The excerpt below is the record exactly as published.

NUGGET CAKE. Mrs. Geo. Rayburn, Chicago. Two cups light brown sugar, one-half butter, one sour cream, two flour, one-eighth cake chocolate (melted), two eggs, one teaspoon soda and one baking powder, ten cent's worth of walnuts and five of dates

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