Seed Cake

Name: Seed Cake
Ingredients: 1/2 lb. flour; 1/2 lb. rice flour; 6 oz. sugar; 1 teaspoonful baking-powder; 6 oz. butter or dripping; 2 eggs; 1 table-spoonful caraway seeds; About 1 gill milk

From Chambers's cookery for young housewives, 1894

Presented as published in 1894. 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

4069Calories

58 gProtein

536 gCarbs

191 gFat

Full nutrition (34 nutrients)

Calories4069 kcal

Protein58 g

Carbohydrates536 g

Fiber3.5 g

Sugars176 g

Total Fat191 g

Saturated Fat55 g

Monounsaturated Fat78 g

Polyunsaturated Fat42 g

Omega-30.1 g

Cholesterol560 mg

Sodium677 mg

Potassium889 mg

Calcium569 mg

Iron17 mg

Magnesium157 mg

Phosphorus912 mg

Zinc6.5 mg

Copper1 mg

Manganese3.9 mg

Vitamin D11 mcg

Vitamin C1.3 mg

Vitamin A200 mcg

Vitamin E6.2 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B121.5 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)19 mg

Folate447 mcg

Choline525 mg

Caffeine0 mg

Water233 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 73. The excerpt below is the record exactly as published.

SEED CAKE. J lb. flour, j lb. rice flour. 6 oz. sugar. 1 teaspoonful baking- powder. 6 oz. butter or dripping. 2 eggs. 1 table-spoonful caraway seeds. About 1 gill milk

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