Nut Cakes

Name: Nut Cakes
Ingredients: 2 eggs; 1 cup of light brown sugar; 1 cup of nut meats, chopped fine; 2 tablespoonfuls of sifted flour; y^ teaspoonful of salt

From The fun of cooking, 1915

Presented as published in 1915. 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

965Calories

15 gProtein

210 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories965 kcal

Protein15 g

Carbohydrates210 g

Fiber0 g

Sugars195 g

Total Fat9.7 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium1365 mg

Potassium427 mg

Calcium227 mg

Iron4.1 mg

Magnesium34 mg

Phosphorus223 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.4 mg

Folate74 mcg

Choline299 mg

Caffeine0 mg

Water80 g

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 56. The excerpt below is the record exactly as published.

NUT CAKES 2 eggs. 1 cup of light brown sugar. 1 cup of nut meats, chopped fine. 2 tablespoonfuls of sifted flour. y^ teaspoonful of salt

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