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Pecan Cake

Name: Pecan Cake
Yield: 20 servings
Ingredients: One pound of New Orleans sugar; 1 pound of flour; 1-3 pound of butter; 2 pounds of raisins; 2 pounds of pecans before cracking; 1 teaspoon of baking powder; 1 nutmeg; 6 eggs beaten separately; wine glass of whisky

From Kentucky receipt book, 1903

Serves 20

Presented as published in 1903. 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

700Calories

10 gProtein

83 gCarbs

42 gFat

Full nutrition (35 nutrients)

Calories700 kcal

Protein10 g

Carbohydrates83 g

Fiber4.9 g

Sugars52 g

Total Fat42 g

Saturated Fat3.8 g

Monounsaturated Fat18 g

Polyunsaturated Fat11 g

Omega-30 g

Cholesterol73 mg

Sodium58 mg

Potassium559 mg

Calcium82 mg

Iron3.5 mg

Magnesium73 mg

Phosphorus223 mg

Zinc2.3 mg

Copper0.6 mg

Manganese1.4 mg

Vitamin D0.3 mcg

Vitamin C1.1 mg

Vitamin A24 mcg

Vitamin E0.2 mg

Vitamin K3.5 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate47 mcg

Choline49 mg

Caffeine0 mg

Alcohol3.7 g

Water31 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 141. The excerpt below is the record exactly as published.

Pecan Cake. One pound of New Orleans sugar, 1 pound of flour, 1-3 pound of butter, 2 pounds of raisins, 2 pounds of pecans before cracking, 1 teaspoon of baking powder, 1 nutmeg, 6 eggs beaten separately, wine glass of whisky

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