Nut Cake

Name: Nut Cake
Ingredients: Three cups of swansdown flour; three-fourths cup of butter or crisco; whites of seven eggs; two teaspoonfuls of baking powder; two and one-half cups of sugar; four cups of chopped nuts

From Trinity cook book, 1925

Presented as published in 1925. 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

8557Calories

206 gProtein

920 gCarbs

487 gFat

Full nutrition (34 nutrients)

Calories8557 kcal

Protein206 g

Carbohydrates920 g

Fiber72 g

Sugars528 g

Total Fat487 g

Saturated Fat33 g

Monounsaturated Fat194 g

Polyunsaturated Fat77 g

Omega-30.1 g

Cholesterol1302 mg

Sodium1456 mg

Potassium5199 mg

Calcium2333 mg

Iron50 mg

Magnesium1691 mg

Phosphorus4045 mg

Zinc25 mg

Copper6.8 mg

Manganese15 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A560 mcg

Vitamin E150 mg

Vitamin K1.1 mcg

Vitamin B61.6 mg

Vitamin B123.1 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)9.8 mg

Niacin (B3)46 mg

Folate1018 mcg

Choline1327 mg

Caffeine0 mg

Water329 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 38. The excerpt below is the record exactly as published.

NUT CAKE Three cups of swansdown flour (before sifting), three-fourths cup of butter or crisco, whites of seven eggs, two teaspoonfuls of baking powder sifted with the flour, two and one-half cups of sugar, four cups of chopped nuts

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