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Rich Cake
From The encyclopædia of practical cookery, 1890
Serves 19
Cover with sugar icing and decorate with crystallised fruits.
Presented as published in 1890. 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
837Calories
14 gProtein
137 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories837 kcal
Protein14 g
Carbohydrates137 g
Fiber2.5 g
Sugars49 g
Total Fat47 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol157 mg
Sodium260 mg
Potassium434 mg
Calcium229 mg
Iron7.3 mg
Magnesium50 mg
Phosphorus241 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C160 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.8 mg
Folate166 mcg
Choline76 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 23. The excerpt below is the record exactly as published.
Rich Cake. — (1) Bub into 41b. of sifted flour lib. of butter and lib. of lard, add 3 table-spoonfuls of baking-powder, 31b. of washed and dried currants, 21b. of moist sugar, lib. of minced stoned raisins, Jib. of chopped mixed candied peel, 1 teaspoonful of mixed spices, and 1 pinch of salt. Make into a dough with eight well-beaten eggs and a little milk
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