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Nut Cake

Name: Nut Cake
Yield: 24 servings
Ingredients: Three-quarters of a cup of butter; 14 pounds brown sugar; 6 eggs; 14 pounds raisins; 3 pounds walnuts (in shells); 1} pounds flour; 1 large nutmeg; 4 cup ~ sweet milk; 1 teaspoon baking powder

From Royal Victoria cook book, 1900

Serves 24

Mrs. CAMERON, Allandale.

Presented as published in 1900. 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

605Calories

13 gProtein

46 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories605 kcal

Protein13 g

Carbohydrates46 g

Fiber3.6 g

Sugars15 g

Total Fat47 g

Saturated Fat4.1 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat28 g

Omega-30 g

Cholesterol62 mg

Sodium44 mg

Potassium384 mg

Calcium90 mg

Iron3.4 mg

Magnesium96 mg

Phosphorus280 mg

Zinc2 mg

Copper0.8 mg

Manganese2 mg

Vitamin D0.3 mcg

Vitamin C0.2 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K1.3 mcg

Vitamin B60.4 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate53 mcg

Choline38 mg

Caffeine0 mg

Water17 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 74. The excerpt below is the record exactly as published.

NUT CAKE.—Three-quarters of a cup of butter, 14 pounds brown sugar, 6 eggs, 14 pounds raisins, 3 pounds walnuts (in shells), 1} pounds flour, 1 large nutmeg, 4 cup ~ sweet milk (to wet it), 1 teaspoon baking powder

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