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Plain Cake
From Cookery and housekeeping, 1882
Serves 20
Presented as published in 1882. 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
619Calories
8 gProtein
79 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein8.1 g
Carbohydrates79 g
Fiber0 g
Sugars25 g
Total Fat31 g
Saturated Fat9.9 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.4 g
Cholesterol22 mg
Sodium597 mg
Potassium111 mg
Calcium16 mg
Iron3.9 mg
Magnesium19 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0.2 mg
Vitamin A5.4 mcg
Vitamin E1.3 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate112 mcg
Choline19 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 176. The excerpt below is the record exactly as published.
Plain Cake. Rub I lb. good beef dripping, or lard, into 3 lbs. of flour. Add i lb. raw sugar, caraway seeds to taste, or spice, if preferred. Dissolve 3 teaspoonsful car- bonate of soda in i quart sour buttermilk
Cook this with the app: pantry check, scaling, and the assistant.