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Shrewsbury Cake

Name: Shrewsbury Cake
Yield: 16 servings
Ingredients: 1 Ib, of sugar; pounded cinnamon; a little grated nutmeg; 3 lbs. of flour; a little rose water; 3 eggs; melted butter

From The Ideal cook book, 1899

Serves 16

Presented as published in 1899. 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

537Calories

11 gProtein

94 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories537 kcal

Protein11 g

Carbohydrates94 g

Fiber0.1 g

Sugars28 g

Total Fat14 g

Saturated Fat7.5 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol65 mg

Sodium17 mg

Potassium134 mg

Calcium27 mg

Iron5 mg

Magnesium25 mg

Phosphorus114 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A112 mcg

Vitamin E0.4 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.7 mg

Folate141 mcg

Choline30 mg

Caffeine0 mg

Water18 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 96. The excerpt below is the record exactly as published.

Shrewsbury Cake—Ingredients—r Ib, of sugar, pounded cinnamon, a little grated nutmeg, 3 lbs. of flour, a little rose water, 3 eggs, melted butter

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