Nut Cake
From The home science cook book, 1902
Presented as published in 1902. 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
893Calories
15 gProtein
14 gCarbs
86 gFat
Full nutrition (22 nutrients)
Calories893 kcal
Protein15 g
Carbohydrates14 g
Fiber6.6 g
Total Fat86 g
Saturated Fat7.5 g
Monounsaturated Fat29 g
Polyunsaturated Fat44 g
Sodium0 mg
Potassium474 mg
Calcium87 mg
Iron2.8 mg
Magnesium148 mg
Phosphorus374 mg
Zinc4 mg
Copper1.3 mg
Manganese3.2 mg
Vitamin K3.5 mcg
Vitamin B60.5 mg
Thiamin (B1)0.5 mg
Niacin (B3)1.3 mg
Water3.5 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 87. The excerpt below is the record exactly as published.
Nut Cake. To the plain cake add one-half cup of fine chopped walnuts, or pecans
Cook this with the app: pantry check, scaling, and the assistant.