Nut Cake
From Standard Paper-Bag Cookery, 1912
Ice when cold with plain pulverized sugar icing.
Presented as published in 1912. 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
2517Calories
49 gProtein
418 gCarbs
131 gFat
Full nutrition (34 nutrients)
Calories2517 kcal
Protein49 g
Carbohydrates418 g
Fiber4.8 g
Sugars212 g
Total Fat131 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat46 g
Omega-30 g
Cholesterol187 mg
Sodium1047 mg
Potassium1116 mg
Calcium962 mg
Iron17 mg
Magnesium231 mg
Phosphorus1061 mg
Zinc5.4 mg
Copper1.5 mg
Manganese4.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.9 mg
Vitamin B121.3 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)18 mg
Folate401 mcg
Choline43 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 49. The excerpt below is the record exactly as published.
Nut Cake. — To make a light, delicious cake, cream together one cup of sugar and five tablespoons of melted STANDARD PAPER BAG COOKERY 109 butter. Into this beat two well beaten eggs, a pinch of salt and a cup of milk. Stir into this two heaping cupfuls of flour, sifted with two heaping teaspoonfuls of baking powder. After this is well beaten, stir in three-quarters of a cup of chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.