Raisin Cake
From One hundred choice recipes and business directory of Kannapolis, N.C., 1928
Mrs. L. A. Peeler.
Presented as published in 1928. 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
3413Calories
40 gProtein
560 gCarbs
123 gFat
Full nutrition (34 nutrients)
Calories3413 kcal
Protein40 g
Carbohydrates560 g
Fiber14 g
Sugars215 g
Total Fat123 g
Saturated Fat48 g
Monounsaturated Fat51 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol130 mg
Sodium368 mg
Potassium2274 mg
Calcium401 mg
Iron19 mg
Magnesium160 mg
Phosphorus629 mg
Zinc3.3 mg
Copper1.1 mg
Manganese3.8 mg
Vitamin D5.9 mcg
Vitamin C10 mg
Vitamin A115 mcg
Vitamin E1 mg
Vitamin K3.8 mcg
Vitamin B60.6 mg
Vitamin B121.1 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)19 mg
Folate422 mcg
Choline91 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 1. The excerpt below is the record exactly as published.
Raisin Cake Cream: 1 cup sugar ty, eup lard Stir thoroughly Sift together three or four times: 1 eup buttermilk. 1 teaspoon nutmeg 2 cups flour 1 teaspoon cloves - = |, 1 teaspoon cinnamon 1 teaspoon soda. Stir all together and add 1 cup of seeded raisins.
Cook this with the app: pantry check, scaling, and the assistant.