Scotch Cakes

Name: Scotch Cakes
Ingredients: 2Y2 cups brown sugar; 4 teaspoons soda; 1V2 cups butter or 1 cup lard; Y2 cup molasses; 2 eggs; 1 teaspoon each allspice; 1 teaspoon each cloves; 1 teaspoon each cinnamon; 5 cups flour; Y2 cup sour milk

From The Edwardsville cook book, 1906

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

7942Calories

82 gProtein

1154 gCarbs

342 gFat

Full nutrition (34 nutrients)

Calories7942 kcal

Protein82 g

Carbohydrates1154 g

Fiber1.3 g

Sugars660 g

Total Fat342 g

Saturated Fat130 g

Monounsaturated Fat149 g

Polyunsaturated Fat38 g

Omega-30 g

Cholesterol679 mg

Sodium423 mg

Potassium4194 mg

Calcium1000 mg

Iron49 mg

Magnesium640 mg

Phosphorus955 mg

Zinc6.9 mg

Copper2.1 mg

Manganese9 mg

Vitamin D10 mcg

Vitamin C0.9 mg

Vitamin A161 mcg

Vitamin E3.2 mg

Vitamin K3.4 mcg

Vitamin B61.9 mg

Vitamin B120.9 mcg

Thiamin (B1)6 mg

Riboflavin (B2)3.2 mg

Niacin (B3)45 mg

Folate1057 mcg

Choline490 mg

Caffeine0 mg

Water182 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 45. The excerpt below is the record exactly as published.

SCOTCH CAKES. Mrs. Edith M. Tuxhorn. 2Y2 cups brown sugar. 4 teaspoons soda. 1V2 cups butter or 1 cup lard. Y2 cup molasses. 2 eggs. 1 teaspoon each allspice, cloves 5 cups flour. and cinnamon. Y2 cup sour milk

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