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Pecan Cake

Name: Pecan Cake
Yield: 16 servings
Ingredients: One and one-half pounds of brown sugar; 1 teacup of molasses; 1 pound of flour; 1/3 of a pound of butter; 6 eggs (whites and yolks beaten separately); 1 pound of pecans after they are cracked; 1 1/2 pounds of raisins; 1 nutmeg; 1 wine glass of whisky

From Kentucky receipt book, 1903

Serves 16

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

732Calories

10 gProtein

117 gCarbs

31 gFat

Full nutrition (35 nutrients)

Calories732 kcal

Protein9.8 g

Carbohydrates117 g

Fiber3.9 g

Sugars85 g

Total Fat31 g

Saturated Fat2.9 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.9 g

Omega-30 g

Cholesterol92 mg

Sodium59 mg

Potassium849 mg

Calcium140 mg

Iron4.7 mg

Magnesium111 mg

Phosphorus195 mg

Zinc1.8 mg

Copper0.6 mg

Manganese1.4 mg

Vitamin D0.4 mcg

Vitamin C1 mg

Vitamin A30 mcg

Vitamin E0.2 mg

Vitamin K2.7 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.8 mg

Folate58 mcg

Choline64 mg

Caffeine0 mg

Alcohol4.6 g

Water40 g

Estimated from matched ingredients across 16 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 and one-half pounds of brown sugar, 1 teacup of molasses, 1 pound of flour, 1-3 of a pound of butter, 6 eggs (whites and yolks beaten separately), 1 pound of pecans after they are cracked, 1^^ pounds of raisins, 1 nutmeg, 1 wine glass of whisky

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