Nut Cake

Name: Nut Cake
Ingredients: 3 eggs; iy2 cups sugar; i/2 cup butter; V2 cup milk; 2V2 cups flour; 1 cup nut meat; iy2 teaspoonfuU baking powder

From The Fredericksburg home kitchen cook book, 1921

MRS. HENRY BASSE.

Presented as published in 1921. 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

4015Calories

106 gProtein

617 gCarbs

218 gFat

Full nutrition (34 nutrients)

Calories4015 kcal

Protein106 g

Carbohydrates617 g

Fiber17 g

Sugars307 g

Total Fat218 g

Saturated Fat7 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol825 mg

Sodium985 mg

Potassium3084 mg

Calcium980 mg

Iron29 mg

Magnesium381 mg

Phosphorus2108 mg

Zinc10 mg

Copper3.1 mg

Manganese4.9 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A279 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B122 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)2.2 mg

Niacin (B3)21 mg

Folate572 mcg

Choline463 mg

Caffeine0 mg

Water281 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 47. The excerpt below is the record exactly as published.

Nut Cake. 3 eggs; iy2 cups sugar; i/2 cup butter; V2 cup milk; 2V2 cups flour: 1 cup nut meat; iy2 teaspoonfuU baking powder

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