Nut Cakes
From True food values and their low costs, 1916
Presented as published in 1916. 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
2379Calories
63 gProtein
276 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories2379 kcal
Protein63 g
Carbohydrates276 g
Fiber16 g
Sugars195 g
Total Fat116 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium199 mg
Potassium2667 mg
Calcium503 mg
Iron12 mg
Magnesium295 mg
Phosphorus1406 mg
Zinc6.6 mg
Copper2.7 mg
Manganese2.8 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
Water90 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 23. The excerpt below is the record exactly as published.
Nut Cakes Beat two eggs and stir into them a cup of light brown sugar and two tablespoons of flour. Add a cup of nut meats chopped fine.
Cook this with the app: pantry check, scaling, and the assistant.