Nut Cake (Miss Le Sueur’s)

Name: Nut Cake (Miss Le Sueur’s)
Ingredients: i|- breakfast-cupfuls of sugar; 2 tablespoonfuls of butter; 2 eggs; 1 tea-cupful of milk; 2 teaspoonfuls of baking-powder; 2 tea-cupfuls of fine flour; I cupful of walnuts, crushed with a rolling-pin or chopped

From Hilda's diary of a Cape housekeeper, 1902

Walnuts, hickory-nuts, and butter-nuts are best, but other nuts will do.

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

1041Calories

31 gProtein

14 gCarbs

117 gFat

Full nutrition (34 nutrients)

Calories1041 kcal

Protein31 g

Carbohydrates14 g

Fiber6.4 g

Sugars0.4 g

Total Fat117 g

Saturated Fat11 g

Monounsaturated Fat15 g

Polyunsaturated Fat63 g

Omega-30 g

Cholesterol435 mg

Sodium145 mg

Potassium665 mg

Calcium168 mg

Iron4.5 mg

Magnesium187 mg

Phosphorus652 mg

Zinc4.7 mg

Copper1.6 mg

Manganese3.7 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K2.4 mcg

Vitamin B61 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.6 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water85 g

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 80. The excerpt below is the record exactly as published.

Nut Cake (Miss Le Sueur’s). — i|- breakfast-cupfuls of sugar. 2 tablespoonfuls of butter. 2 eggs. 1 tea-cupful of milk. 2 teaspoonfuls of baking-powder. 2 tea-cupfuls of fine flour. I cupful of walnuts, crushed with a rolling-pin or chopped

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