vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Nut Cakes
From The Henderson cook book, 1914
Serves 6
— Mrs. H. G. Tull, Philadelphia.
Presented as published in 1914. 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
330Calories
8 gProtein
48 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein8.1 g
Carbohydrates48 g
Fiber3 g
Sugars37 g
Total Fat14 g
Saturated Fat1.4 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol62 mg
Sodium1729 mg
Potassium258 mg
Calcium150 mg
Iron2 mg
Magnesium72 mg
Phosphorus174 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E6.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate31 mcg
Choline62 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 53. The excerpt below is the record exactly as published.
NUT CAKES. Two eggs, 1 cup brown sugar, 6 scant tablespoonfuls of flour with 1 teaspoonful baking powder, 1 large cup chopped nuts, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.