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Pecan Cake (No. 1)

Name: Pecan Cake (No. 1)
Yield: 20 servings
Ingredients: 1^ pounds of brown sugar; 1 teacup of molasses; 1 pound of flour; ^ pound of butter; 6 eggs (beaten separately); 1 pound of pecans after they are shelled; IJ pounds of raisins; ^ nutmeg, grated; 1 wineglass of whisky

From The Blue grass cook book, 1904

Serves 20

Presented as published in 1904. 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

556Calories

8 gProtein

93 gCarbs

28 gFat

Full nutrition (35 nutrients)

Calories556 kcal

Protein7.8 g

Carbohydrates93 g

Fiber2.8 g

Sugars68 g

Total Fat28 g

Saturated Fat2 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol82 mg

Sodium47 mg

Potassium676 mg

Calcium110 mg

Iron3.7 mg

Magnesium87 mg

Phosphorus154 mg

Zinc1.4 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0.3 mcg

Vitamin C0.8 mg

Vitamin A24 mcg

Vitamin E0.2 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate45 mcg

Choline51 mg

Caffeine0 mg

Alcohol0.4 g

Water26 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 65. The excerpt below is the record exactly as published.

PECAN CAKE (No. 1) E. D. P. 1^ pounds of brown sugar, 1 teacup of molasses, 1 pound of flour, ^ pound of butter, 6 eggs (beaten separately), 1 pound of pecans after they are shelled, IJ pounds of raisins, ^ nutmeg, grated, 1 wineglass of whisky

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