Nut Layer Cake

Name: Nut Layer Cake
Ingredients: One cup sugar; one cup milk; two cups flour; two even teaspoonfuls baking powder; butter the size of an egg; two eggs; one-half pint cream; one cup powdered sugar; one cup walnuts chopped fine

From Physical culture cook book, 1901

Figs or dates can be used instead of nuts.

Presented as published in 1901. 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

4203Calories

71 gProtein

563 gCarbs

283 gFat

Full nutrition (34 nutrients)

Calories4203 kcal

Protein71 g

Carbohydrates563 g

Fiber6.4 g

Sugars342 g

Total Fat283 g

Saturated Fat63 g

Monounsaturated Fat34 g

Polyunsaturated Fat63 g

Omega-30.1 g

Cholesterol907 mg

Sodium1244 mg

Potassium1623 mg

Calcium1196 mg

Iron20 mg

Magnesium301 mg

Phosphorus1513 mg

Zinc8.2 mg

Copper2 mg

Manganese5.6 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K8 mcg

Vitamin B61.4 mg

Vitamin B122.2 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.9 mg

Niacin (B3)19 mg

Folate448 mcg

Choline337 mg

Caffeine0 mg

Water476 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 65. The excerpt below is the record exactly as published.

Nut Layer Cake. — 'One cup sugar, one cup milk, two cups flour, two even teaspoon- fuls baking powder, butter the size of an egg, two eggs, setting the white of one aside for frosting. Mix well. Take out one-third, with which grate enough chocolate to make it dark ; flavor with vanilla. Bake in three tins, one of dark dough, two of white. Filling. — Whip one-half pint cream, add one cup powdered sugar and one cup walnuts chopped fine

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