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Nut Cake
From The art of cookery, 1899
Serves 8
Presented as published in 1899. 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
103Calories
4 gProtein
4 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories103 kcal
Protein3.8 g
Carbohydrates3.9 g
Fiber2.2 g
Sugars0.8 g
Total Fat8.9 g
Saturated Fat0.7 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium131 mg
Calcium48 mg
Iron0.7 mg
Magnesium48 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate7.9 mcg
Choline9.3 mg
Caffeine0 mg
Water0.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 115. The excerpt below is the record exactly as published.
Nut Cake. — Add a cup of chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.