Seed Cake
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
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
21Calories
1 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein1.2 g
Carbohydrates3.1 g
Fiber2.4 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.1 mg
Potassium85 mg
Calcium43 mg
Iron1 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Choline1.6 mg
Caffeine0 mg
Water0.6 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 19. The excerpt below is the record exactly as published.
SEED CAKE. To either of the mixtures for Pound Cakes, add a few carravvay seeds
Cook this with the app: pantry check, scaling, and the assistant.