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Nut Spice Cake

Name: Nut Spice Cake
Yield: 4 servings
Ingredients: Y cup butter; 1 cup brown sugar; 4 cup molasses; 4 egg yolks; 1 cup sour milk; 21% cups flour; 1 teaspoon soda; 1 teaspoon cinnamon; Y¥ teaspoon clove; 1 cup raisins, seeded and cut in pieces; Yg cup currants; 1% cup English walnuts, cut in pieces

From Boston Cooking-School cook book, 1896

Serves 4

Presented as published in 1896. 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

927Calories

20 gProtein

171 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories927 kcal

Protein20 g

Carbohydrates171 g

Fiber2.9 g

Sugars100 g

Total Fat43 g

Saturated Fat0.5 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat3.8 g

Omega-30 g

Cholesterol63 mg

Sodium40 mg

Potassium899 mg

Calcium154 mg

Iron7 mg

Magnesium107 mg

Phosphorus178 mg

Zinc1.1 mg

Copper0.5 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A1 mcg

Vitamin E3 mg

Vitamin K2.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6 mg

Folate128 mcg

Choline9.4 mg

Caffeine0 mg

Water57 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 276. The excerpt below is the record exactly as published.

NUT SPICE CAKE Y cup butter Y¥ teaspoon clove 1 cup brown sugar Yy nutmeg, grated 4 cup molasses 1 cup raisins, seeded and cut 4 egg yolks in pieces 1 cup sour milk Yg cup currants 21% cups flour 1% cup English walnuts, cut 1 teaspoon soda in pieces 1 teaspoon cinnamon

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