Nut Cake

Name: Nut Cake
Ingredients: Whites of 6 eggs beaten stiff; 1 cup chopped nuts; 2 teaspoons baking powder; 4 cups sifted flour; 1/4 cup butter; 1 tablespoon lard; 1 1/4 cups sugar; 1 1/4 cups milk

From The Carbon County cook book, 1926

Presented as published in 1926. 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

4172Calories

97 gProtein

738 gCarbs

193 gFat

Full nutrition (34 nutrients)

Calories4172 kcal

Protein97 g

Carbohydrates738 g

Fiber18 g

Sugars325 g

Total Fat193 g

Saturated Fat18 g

Monounsaturated Fat54 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol309 mg

Sodium1105 mg

Potassium2307 mg

Calcium1469 mg

Iron35 mg

Magnesium569 mg

Phosphorus1813 mg

Zinc9.7 mg

Copper2.3 mg

Manganese6.9 mg

Vitamin D3.8 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E37 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B122 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)4.4 mg

Niacin (B3)39 mg

Folate865 mcg

Choline146 mg

Caffeine0 mg

Water397 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 12. The excerpt below is the record exactly as published.

Nut Cake. Whites of 6 eggs beaten stiff, 1 cup chopped nuts, 2 teaspoons baking powder, 4 cups sifted flour, 14 cup butter, 1 tablespoon lard, 114 cups sugar, 114 cups milk

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