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Roxbury Cakes
From How we cook in Tennessee .., 1906
Serves 6
This recipe makes eighteen cakes.
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
348Calories
8 gProtein
75 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories348 kcal
Protein8.4 g
Carbohydrates75 g
Fiber1.1 g
Sugars48 g
Total Fat10 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol90 mg
Sodium46 mg
Potassium626 mg
Calcium90 mg
Iron4.1 mg
Magnesium87 mg
Phosphorus117 mg
Zinc1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C0.4 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate60 mcg
Choline55 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 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 93. The excerpt below is the record exactly as published.
Roxbury Cakes. — Beat the yolks of two eggs. Gradually beat in half cup of sugar, one-quarter cup of butter, softened but not melted, half cup of molasses, half cup of sour milk and then one and one-half (five ounces) of sifted flour, sifted again with one teaspoon of cinnamon, half teaspoon of cloves, a grating of nutmeg and one teaspoon of soda. Beat in the whites of two eggs, beaten dry, and then one-half cup of raisins (seeded) and one-half a cup of walnut meats (broken small)
Cook this with the app: pantry check, scaling, and the assistant.