vegetarianpescatariansoy-freefish-freeshellfish-free
Nut Cake
From The new Annie Dennis cook book, 1905
Serves 14
Presented as published in 1905. 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
533Calories
11 gProtein
65 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein11 g
Carbohydrates65 g
Fiber2.4 g
Sugars35 g
Total Fat39 g
Saturated Fat3.1 g
Monounsaturated Fat4 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol118 mg
Sodium102 mg
Potassium252 mg
Calcium95 mg
Iron3.2 mg
Magnesium63 mg
Phosphorus221 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0.4 mcg
Vitamin C0.2 mg
Vitamin A34 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate64 mcg
Choline64 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 137. The excerpt below is the record exactly as published.
Nut Cakes Flour thoroughly one teacupful of chopped English walnuts or mixed nuts. Make a white or yellow cake batter; stir in walnuts and bake in patty pans. Dip into hot icing, holding the cake with a fork. Nut Cake 6 eggs 1 lb Enlgish walnuts V2 lb butter 2 teacupfuls raisins 1 lb sugar 1 teaspoonful cinnamon 1 lb flour 1 teaspoonful allspice 1 teacupful sweet milk 1 nutmeg 2 light teaspoonfuls baking powder Wine enough to cover the nuts.
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