Nut-Fruit Short Cake

Name: Nut-Fruit Short Cake
Ingredients: one teaspoonful baking powder; one cupful flour; one cupful sugar; two tablespoonfuls melted, clarified or cocoanut butter; two well-beaten eggs; three tablespoonfuls sweet milk

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

1571Calories

26 gProtein

299 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1571 kcal

Protein26 g

Carbohydrates299 g

Fiber0 g

Sugars201 g

Total Fat34 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol430 mg

Sodium620 mg

Potassium320 mg

Calcium349 mg

Iron9.4 mg

Magnesium48 mg

Phosphorus437 mg

Zinc2.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A344 mcg

Vitamin E1.7 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)8.5 mg

Folate248 mcg

Choline299 mg

Caffeine0 mg

Water93 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 21. The excerpt below is the record exactly as published.

NUT-FRUIT SHORT CAKE. Sift together one teaspoonful baking powder and one cupful flour, add one cupful sugar, two tablespoonfuls melted, clarified or cocoanut butter, two well-beaten eggs 41 and three tablespoonfuls sweet milk

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