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Raisin Cake

Name: Raisin Cake
Yield: 2 servings
Ingredients: >4 Cup Shortening; % Cup Brown Sugar; ■A Cup Molasses; 1 Egg; 1 Teaspoon Soda; 1 Cup Sour IVIilk; 1 Cup Chopped Raisins; 1'/2 to 2 Cups Barley Flour; 2 Teaspoons Cinnamon; Vz Teaspoon Nutmeg; Cloves, sparingly

From The bride's cook book, 1915

Serves 2

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

956Calories

8 gProtein

177 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories956 kcal

Protein7.9 g

Carbohydrates177 g

Fiber11 g

Sugars85 g

Total Fat30 g

Saturated Fat7.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat7.8 g

Omega-30 g

Cholesterol93 mg

Sodium101 mg

Potassium1590 mg

Calcium222 mg

Iron6.3 mg

Magnesium164 mg

Phosphorus197 mg

Zinc1.1 mg

Copper0.6 mg

Manganese3.1 mg

Vitamin D0.5 mcg

Vitamin C5.2 mg

Vitamin A41 mcg

Vitamin E0.7 mg

Vitamin K4.9 mcg

Vitamin B60.6 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.8 mg

Folate18 mcg

Choline89 mg

Caffeine0 mg

Water47 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 27. The excerpt below is the record exactly as published.

RAISIN CAKE >4 Cup Shortening % Cup Brown Sugar ■A Cup Molasses 1 Egg 1 Teaspoon Soda 1 Cup Sour IVIilk 1 Cup Chopped Raisins 1'/2 to 2 Cups Barley Flour 2 Teaspoons Cinnamon Vz Teaspoon Nutmeg Cloves, sparingly

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