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Quick Cake
From The Toronto Cook Book, 1915
Serves 3
If directions are followed this makes a very fine cake.
Presented as published in 1915. 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
929Calories
16 gProtein
213 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories929 kcal
Protein16 g
Carbohydrates213 g
Fiber6.4 g
Sugars145 g
Total Fat25 g
Saturated Fat1.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol184 mg
Sodium566 mg
Potassium841 mg
Calcium462 mg
Iron6.7 mg
Magnesium72 mg
Phosphorus340 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1.1 mcg
Vitamin C0.3 mg
Vitamin A66 mcg
Vitamin E0.4 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.1 mg
Folate148 mcg
Choline112 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 66. The excerpt below is the record exactly as published.
Quick Cake One-third cup soft butter, one and one-third cups brown sugar, two eggs, half cup milk, one and three-quarter cups flour, three teaspoons baking powder, half teaspoon each of cinnamon and nutmeg, half pound dates, stoned and cut into pieces
Cook this with the app: pantry check, scaling, and the assistant.