Nut Cake
From The Memorial Hall cook book, 1919
Bake 40 minutes in a moderate oven.
Presented as published in 1919. 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
3476Calories
96 gProtein
375 gCarbs
180 gFat
Full nutrition (34 nutrients)
Calories3476 kcal
Protein96 g
Carbohydrates375 g
Fiber17 g
Sugars112 g
Total Fat180 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium1651 mg
Potassium3090 mg
Calcium1464 mg
Iron26 mg
Magnesium372 mg
Phosphorus2189 mg
Zinc9.3 mg
Copper3 mg
Manganese4.4 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)17 mg
Folate448 mcg
Choline337 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 40. The excerpt below is the record exactly as published.
Nut Cake Cream 2 cups sugar with V2 cup of butter. Add 4 unbeaten eggs, and 1 cup milk. Sift 2 cups flour well with 2 tsps. Rumford baking powder and add 1 cup nut meats and flavoring. — Mrs. Raymond Crawford. Nut Cake Cream well (until light lemon color) % cup sugar, 4 tblsp. shortening and yolks of 2 eggs, then add 2 cups flour, sifted with 3 tsps. Rumford baking powder, scant cup of milk, and pinch of salt. Beat to mix, then add one cupful of nut meats
Cook this with the app: pantry check, scaling, and the assistant.