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Plain Cake
From The Times cook book, no. 2, 1905
Serves 10
Presented as published in 1905. 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
399Calories
4 gProtein
78 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein4.4 g
Carbohydrates78 g
Fiber1.7 g
Sugars32 g
Total Fat9.1 g
Saturated Fat4.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol24 mg
Sodium143 mg
Potassium478 mg
Calcium69 mg
Iron2 mg
Magnesium56 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate11 mcg
Choline2.3 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 82. The excerpt below is the record exactly as published.
PLAIN CAKE. Miss C. Hernstein, 2302 Budlong avenue. Los Angeles. — Dissolve a level teaspoonful of bicarbonate of soda in two tablespoons warm water, add to it half a cup New Orleans molasses, mix and add hastily one cup of thick sour cream, one cup sugar, one tablespoon cinnamon and two and one-half cups pastry flour. Beat for three minutes, then stir in one cup seeded and chopped raisins that have been floured with an extra half cup of flour
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