Raised Cake
From The National home cook book, 1900
This is the kind mother used to make.
Presented as published in 1900. 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
3423Calories
42 gProtein
580 gCarbs
107 gFat
Full nutrition (34 nutrients)
Calories3423 kcal
Protein42 g
Carbohydrates580 g
Fiber18 g
Sugars345 g
Total Fat107 g
Saturated Fat56 g
Monounsaturated Fat27 g
Polyunsaturated Fat4.3 g
Omega-30.4 g
Cholesterol417 mg
Sodium2356 mg
Potassium1516 mg
Calcium173 mg
Iron21 mg
Magnesium78 mg
Phosphorus312 mg
Zinc1.4 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C4.4 mg
Vitamin A816 mcg
Vitamin E3.3 mg
Vitamin K14 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate36 mcg
Choline188 mg
Caffeine0 mg
Water85 g
As published
This recipe was extracted from The National home cook book (1900), page 17. The excerpt below is the record exactly as published.
RAISED CAKE (the kind mother used to make)—Two — cups bread dough: (taken when ready for tins), one cup sugar (if granulated, scant measure), one-half cup lard ~ or butter (if lard, add pinch of salt), one-fourth teaspoon — soda, one egg, cinnamon ‘and raisins
Cook this with the app: pantry check, scaling, and the assistant.