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Ribbon Cake - Alternate Version
From How we cook in Tennessee .., 1906
Serves 5
From Mrs. Sam Lancaster.
Presented as published in 1906. 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
823Calories
16 gProtein
181 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories823 kcal
Protein16 g
Carbohydrates181 g
Fiber3 g
Sugars92 g
Total Fat25 g
Saturated Fat2.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol205 mg
Sodium190 mg
Potassium737 mg
Calcium197 mg
Iron6.7 mg
Magnesium74 mg
Phosphorus266 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.3 mcg
Vitamin C2.1 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.7 mg
Folate140 mcg
Choline128 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 87. The excerpt below is the record exactly as published.
cloves, spice, one grated nutmeg. Put together with icing made as follows : Whites of four eggs, four cups of sugar, one grated cocoanut, one small can of grated pineapple. As you stack layers, sprinkle cocoanut, pineapple, raisins, figs and nuts. — Mrs. A. J. McGehee. Ribbon Cake. — Two cups sugar, four eggs, half cup butter, one cup milk, one teaspoon baking powder, three cups flour. Bake two layers and to the balance of batter add one cup seeded raisins chopped fine, teaspoon each of cinnamon, spice, cloves, three tablespoons molasses
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