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Shrewsbury Cake
From The white ribbon cook book, 1894
Serves 12
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
561Calories
12 gProtein
125 gCarbs
2 gFat
Full nutrition (20 nutrients)
Calories561 kcal
Protein12 g
Carbohydrates125 g
Sugars38 g
Total Fat1.8 g
Sodium2.6 mg
Potassium155 mg
Calcium22 mg
Iron6.4 mg
Magnesium30 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin B60.1 mg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate181 mcg
Water11 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 82. The excerpt below is the record exactly as published.
Shrewsbury Cake — One lb. sugar, pounded cinnamon, a little grated nutmeg, 3 lbs. flour, a little rosewater, 3 eggs, melted butter
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