egg-freesoy-freefish-freeshellfish-free
Plain Seed Cake
From Tried favourites cookery book, 1909
Serves 12
Only half fill the tin, as the cake rises much.
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
573Calories
9 gProtein
103 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories573 kcal
Protein9 g
Carbohydrates103 g
Fiber4.2 g
Sugars39 g
Total Fat16 g
Saturated Fat4.2 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.3 g
Cholesterol14 mg
Sodium260 mg
Potassium190 mg
Calcium156 mg
Iron4.8 mg
Magnesium28 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C49 mg
Vitamin A1.5 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.4 mg
Folate127 mcg
Choline21 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 159. The excerpt below is the record exactly as published.
Plain Seed Cake (2). 2 lbs. Dry Flour, 4 teaspooufuls Borwioif’s Baking Powder, ^ teaspoonful Salt, I lb. Moist Sugar, 6 oz. Beef or Mutton Dripping, 1 oz. Carraway Seeds, i lb. Candied Peel, about 1 pint Water, or Milk and Water.
Cook this with the app: pantry check, scaling, and the assistant.