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Plum Cake
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for a moderate-sized cake.
Presented as published in 1892. 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
417Calories
7 gProtein
64 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories417 kcal
Protein6.7 g
Carbohydrates64 g
Fiber0.7 g
Sugars14 g
Total Fat16 g
Saturated Fat4.6 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.3 g
Cholesterol14 mg
Sodium2.3 mg
Potassium180 mg
Calcium34 mg
Iron3.7 mg
Magnesium25 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C56 mg
Vitamin A3.6 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate92 mcg
Choline18 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1244. The excerpt below is the record exactly as published.
Plum Cake. — Mix a pinch of salt and a dessert-spoonful of baking-powder with one pound of flour. Rub into this a quarter of a pound of good beef dripping, and add a quarter of a pound of sugar, and half a pound of picked and dried cuiTants, one ounce of finely minced lemon-peel, and half a nutmeg grated. Make the mixture into a light dough wdth new milk
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