vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Nut Cake
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. 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
540Calories
13 gProtein
103 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein13 g
Carbohydrates103 g
Fiber0 g
Sugars101 g
Total Fat9.9 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium300 mg
Potassium144 mg
Calcium144 mg
Iron2.1 mg
Magnesium13 mg
Phosphorus233 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate51 mcg
Choline294 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 74. The excerpt below is the record exactly as published.
NUT CAKE — Mrs. Anna Stubbe, Banning. Beat separately the yolks and whites of 6 eggs. To the yolks add IVb cups of granulated sugar, and to the whites beaten to the stiffest pos- sible froth, add 3 cups of finely chopped or pounded^, nuts, hazelnuts, pecans, or almonds are equally good. Mix all together lightly and stir in 1 teaspoon baking powder, well mixed in Itablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.