nut-freesoy-freefish-freeshellfish-free
Nut Cakes When We Were Children
From The new Annie Dennis cook book, 1905
Serves 10
Dip in powdered sugar if desired.
Presented as published in 1905. 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
433Calories
10 gProtein
42 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein10 g
Carbohydrates42 g
Fiber4.3 g
Sugars35 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol101 mg
Sodium289 mg
Potassium246 mg
Calcium82 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus184 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C0.1 mg
Vitamin A48 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.1 mg
Folate358 mcg
Choline83 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 37. The excerpt below is the record exactly as published.
Nut Cakes When We Were Children Heat a pint of milk just lukewarm. Stir into it a teacupful of lard. (The lard should be melted.) Stir in flour till it is a thick batter, then add a teacupful of liquid yeast. Set in a warm place. When light, work in two and one-half teacupfuls of powdered sugar, four eggs beaten to a froth, two teaspoonfuls of cinnamon and one of salt
Cook this with the app: pantry check, scaling, and the assistant.