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Plum Cakes

Name: Plum Cakes
Yield: 10 servings
Ingredients: % teaspoonful cream of tartar; pound raisins, stoned and chopped; % pound currants; 2 tablespoonfuls any fruit syrup; 4 cups flour; 2 teaspoonfuls mixed spices; If not dark enough, add a little melted chocolate

From Mrs. Lincoln's Boston cook book, 1884

Serves 10

Presented as published in 1884. 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

362Calories

7 gProtein

84 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories362 kcal

Protein7.4 g

Carbohydrates84 g

Fiber2.2 g

Sugars33 g

Total Fat1.7 g

Saturated Fat0.5 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium14 mg

Potassium531 mg

Calcium54 mg

Iron4.1 mg

Magnesium39 mg

Phosphorus116 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A2.8 mcg

Vitamin E0.3 mg

Vitamin K1.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.8 mg

Folate83 mcg

Choline5.7 mg

Caffeine1.6 mg

Water31 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 224. The excerpt below is the record exactly as published.

Plum Cakes. % teaspoonful cream of tartar, pound raisins, stoned and chopped. % pound currants. 2 tablespoonfuls any fruit syrup. 4 cups flour. 2 teaspoonfuls mixed spices. If not dark enough, add a little melted chocolate

Cook this with the app: pantry check, scaling, and the assistant.