Raisin Lunch Cake

Name: Raisin Lunch Cake
Ingredients: Stew one and one-half cups Sultana raisins; two tablespoons of butter; one teaspoon cinnamon; one-half teaspoon allspice; one heaping tablespoon peanut butter; one cup cane sugar; enough flour to make stiff batter, possibly three cups; two heaping teaspoons Crescent Baking Powder

From Crescent cook book, 1920

Contains neither eggs or milk.

Presented as published in 1920. 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

1747Calories

13 gProtein

437 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1747 kcal

Protein13 g

Carbohydrates437 g

Fiber11 g

Sugars389 g

Total Fat31 g

Saturated Fat1.6 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol63 mg

Sodium1095 mg

Potassium2254 mg

Calcium725 mg

Iron4.2 mg

Magnesium136 mg

Phosphorus552 mg

Zinc1.6 mg

Copper0.8 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C9.5 mg

Vitamin A0.3 mcg

Vitamin E1.2 mg

Vitamin K10 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6 mg

Folate25 mcg

Choline32 mg

Caffeine0 mg

Water48 g

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 6. The excerpt below is the record exactly as published.

RAISIN LUNCH CAKE ~* Contains neither eggs or milk Stew one and one-half cups Sultana raisins in sufficient water to make two cups of juice. Put in mixing bowl; add two tablespoons of butter, one teaspoon cinnamon, one-half tea- spoon allspice, one heaping tablespoon peanut butter, one cup cane sugar, enough flour to make stiff batter, possibly three cups. Stir in two heaping teaspoons Crescent. Baking Powde

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