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Nut Cake

Name: Nut Cake
Yield: 16 servings
Ingredients: One coffee cup of butter; 2 cups of sugar; 3 coffee cups of flour; 4 eggs; 1 cup of milk; 1 teaspoon of baking powder; 2 pints of pecans; 1 1/2 pounds of raisins

From Kentucky receipt book, 1903

Serves 16

Presented as published in 1903. 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

559Calories

9 gProtein

82 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories559 kcal

Protein9 g

Carbohydrates82 g

Fiber3.6 g

Sugars54 g

Total Fat35 g

Saturated Fat2.6 g

Monounsaturated Fat12 g

Polyunsaturated Fat7.1 g

Omega-30 g

Cholesterol80 mg

Sodium66 mg

Potassium498 mg

Calcium91 mg

Iron3 mg

Magnesium56 mg

Phosphorus191 mg

Zinc1.7 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0.4 mcg

Vitamin C1 mg

Vitamin A25 mcg

Vitamin E0.2 mg

Vitamin K2.7 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate46 mcg

Choline44 mg

Caffeine0 mg

Water35 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 151. The excerpt below is the record exactly as published.

Nut Cake. One coffee cup of butter, 2 cups of sugar, 3 coffee cups of flour, 4 eggs, 1 cup of milk, 1 teaspoon of baking powder, 2 pints of pecans, 1^ pounds of raisins.

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