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Rich Cake
From The national course in home economics, 1917
Serves 18
A very rich cake.
Presented as published in 1917. 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
590Calories
9 gProtein
104 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein9.5 g
Carbohydrates104 g
Fiber1.8 g
Sugars53 g
Total Fat17 g
Saturated Fat5.8 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol22 mg
Sodium233 mg
Potassium586 mg
Calcium90 mg
Iron6.5 mg
Magnesium74 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate98 mcg
Choline6.1 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 162. The excerpt below is the record exactly as published.
rich cake is made of the following ingredients: Chop one pound of fat pork very fine, stone and chop one pound of raisins; pour a pint of boiling water over the pork. Mix with this one cup of molasses, two cups of sugar, eight cups of flour, one tablespoonful of ground cloves, one tablespoonful of cinnamon, one tablespoonful of soda, one Ggg\ add the white of the ^gg
Cook this with the app: pantry check, scaling, and the assistant.