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Raisin Cake
From Cookery for every household, 1914
Serves 10
Time to bake, about 1.5 hours. Probable cost, 1s. 6d.
Presented as published in 1914. 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
413Calories
8 gProtein
75 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein7.7 g
Carbohydrates75 g
Fiber1 g
Sugars32 g
Total Fat18 g
Saturated Fat3.9 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol67 mg
Sodium328 mg
Potassium338 mg
Calcium224 mg
Iron3.8 mg
Magnesium29 mg
Phosphorus180 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C42 mg
Vitamin A23 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate78 mcg
Choline38 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 935. The excerpt below is the record exactly as published.
Raisin Cake 1 lb. flour. 3 oz. butter. 3 oz. lard. 6 oz. sugar. J lb. raisins. J lb. currants. 1 oz. baking powder. Rind of \ lemon. 2 eggs. gills milk
Cook this with the app: pantry check, scaling, and the assistant.