Soft Molasses Cakes

Name: Soft Molasses Cakes
Ingredients: One egg; one full cup of sugar; one full cup of molasses; one full cup of lard and butter; three-fourths cup of boiling water; one tablespoon of soda; one teaspoon of baking powder; one tablespoon of ginger; swansdown flour to make a soft dough

From Trinity cook book, 1925

Presented as published in 1925. 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

4291Calories

24 gProtein

576 gCarbs

223 gFat

Full nutrition (34 nutrients)

Calories4291 kcal

Protein24 g

Carbohydrates576 g

Fiber2.1 g

Sugars449 g

Total Fat223 g

Saturated Fat135 g

Monounsaturated Fat64 g

Polyunsaturated Fat9.4 g

Omega-30 g

Cholesterol737 mg

Sodium1076 mg

Potassium5172 mg

Calcium1117 mg

Iron36 mg

Magnesium857 mg

Phosphorus468 mg

Zinc2.7 mg

Copper1.9 mg

Manganese6.1 mg

Vitamin D1 mcg

Vitamin C0.4 mg

Vitamin A1888 mcg

Vitamin E6.6 mg

Vitamin K19 mcg

Vitamin B62.5 mg

Vitamin B120.5 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate273 mcg

Choline246 mg

Caffeine0 mg

Water274 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 32. The excerpt below is the record exactly as published.

SOFT MOLASSES CAKES One egg, one full cup of sugar, one full cup of molasses, one full cup of lard and butter, three-fourths cup of boiling water with one tablespoon of soda, one teaspoon of baking powder, one tablespoon of ginger, swansdown flour to make a soft dough

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