Americandessert
Pecan Cake
From Anson County cook book, 1928
Recipe by Mrs. W. K. Boggan.
Presented as published in 1928. 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
11495Calories
124 gProtein
1336 gCarbs
857 gFat
Full nutrition (34 nutrients)
Calories11495 kcal
Protein124 g
Carbohydrates1336 g
Fiber94 g
Sugars1085 g
Total Fat857 g
Saturated Fat60 g
Monounsaturated Fat358 g
Polyunsaturated Fat209 g
Omega-30.1 g
Cholesterol624 mg
Sodium1494 mg
Potassium10251 mg
Calcium2113 mg
Iron40 mg
Magnesium1297 mg
Phosphorus4631 mg
Zinc40 mg
Copper11 mg
Manganese24 mg
Vitamin D0.5 mcg
Vitamin C133 mg
Vitamin A40 mcg
Vitamin E1.4 mg
Vitamin K69 mcg
Vitamin B63.3 mg
Vitamin B120.2 mcg
Thiamin (B1)6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate59 mcg
Choline175 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 45. The excerpt below is the record exactly as published.
PECAN CAKE 2 lbs. raisins 1 lb. Melrose flour 2 lbs. pecans (before shelled) 1 nutmeg V2 lb. butter 1 glass grape juice V2 doz. eggs 1 tablespoon cinnamon 1 lb. sugar 1 tablespoon Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.