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Silver Nut Cake
From A calendar of dinners, with 615 recipes, 1913
Serves 10
Sufficient for one cake.
Presented as published in 1913. 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
311Calories
6 gProtein
41 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein5.7 g
Carbohydrates41 g
Fiber0 g
Sugars21 g
Total Fat15 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol76 mg
Sodium525 mg
Potassium81 mg
Calcium110 mg
Iron1.9 mg
Magnesium11 mg
Phosphorus108 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate50 mcg
Choline61 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 70. The excerpt below is the record exactly as published.
Silver Nut Cake 1 cupful sugar 1% teaspoonful salt ¥% cupful Crisco 3 teaspoonfuls baking powder 4 whites of eggs 1 cupful chopped pecans or ¥ teaspoonful vanilla extract English walnut meats 2 cupfuls flour Y% cupful milk
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