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Shrewsbury Cake
From The "A1" cookery book, 1901
Serves 10
Presented as published in 1901. 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
428Calories
6 gProtein
81 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein5.7 g
Carbohydrates81 g
Fiber0.1 g
Sugars45 g
Total Fat17 g
Saturated Fat3.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol47 mg
Sodium69 mg
Potassium142 mg
Calcium77 mg
Iron3.2 mg
Magnesium19 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate75 mcg
Choline20 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 91. The excerpt below is the record exactly as published.
Shrewsbury Cake. — 1 lb. flour, i lb. brown sugar, 3 tea- spoons ground ginger, 1 egg, 3 oz. butter, 3 oz. lard, 2 teaspoons treacle, 1 teaspoon baking powder
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