Soft Spice Cake

Name: Soft Spice Cake
Ingredients: 1/4 cup shortening; 1/4 cup brown sugar; 1/4 cup molasses; 1/4 teaspoon each of cinnamon; ginger; allspice; nutmeg; 1 teaspoon baking soda; 1/4 teaspoon salt; one-third cup hot water; 1 1/4 cups flour

From The Carbon County cook book, 1926

Presented as published in 1926. 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

1490Calories

17 gProtein

238 gCarbs

55 gFat

Full nutrition (33 nutrients)

Calories1490 kcal

Protein17 g

Carbohydrates238 g

Fiber0.3 g

Sugars116 g

Total Fat55 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium2105 mg

Potassium1509 mg

Calcium253 mg

Iron13 mg

Magnesium250 mg

Phosphorus200 mg

Zinc1.4 mg

Copper0.7 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)11 mg

Folate252 mcg

Choline13 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 13. The excerpt below is the record exactly as published.

Soft Spice Cake. 14 cup shortening, 14 cup brown sugar, 14 cup molasses, 14 teaspoon each of cinnamon, ginger, allspice and nutmeg, 1 teaspoon baking soda, 14, teaspoon salt, one-third cup hot water, 114 cups flour.

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