Nut Cakes
From The fun of cooking, 1915
Quickly take them from the tin after cutting.
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
2236Calories
50 gProtein
275 gCarbs
107 gFat
Full nutrition (33 nutrients)
Calories2236 kcal
Protein50 g
Carbohydrates275 g
Fiber16 g
Sugars195 g
Total Fat107 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium348 mg
Potassium2529 mg
Calcium447 mg
Iron10 mg
Magnesium283 mg
Phosphorus1208 mg
Zinc5.3 mg
Copper2.6 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate27 mcg
Choline4.6 mg
Caffeine0 mg
Water14 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.