dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plain Cake
From Tried favourites cookery book, 1909
Serves 10
Presented as published in 1909. 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
559Calories
5 gProtein
84 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein5.3 g
Carbohydrates84 g
Fiber0 g
Sugars45 g
Total Fat24 g
Saturated Fat6.7 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat5.3 g
Cholesterol23 mg
Sodium49 mg
Potassium136 mg
Calcium48 mg
Iron3 mg
Magnesium18 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C41 mg
Vitamin A2.7 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate73 mcg
Choline28 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 157. The excerpt below is the record exactly as published.
la.in Cake. 1 lb. Flour, ^ lb. Currants or some Carraway Seeds, i lb. Sugar, ^ lb. Dripping, a good-sized teaspoonful Baking Powder, flavouring of Spice, Salt
Cook this with the app: pantry check, scaling, and the assistant.