vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spice Cake
From How we cook in Tennessee .., 1906
Serves 10
From Mrs. Lee Agnew.
Presented as published in 1906. 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
406Calories
8 gProtein
75 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein8.4 g
Carbohydrates75 g
Fiber1.3 g
Sugars43 g
Total Fat18 g
Saturated Fat0.7 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol25 mg
Sodium110 mg
Potassium130 mg
Calcium116 mg
Iron2.7 mg
Magnesium21 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E1.5 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate63 mcg
Choline1.5 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 88. The excerpt below is the record exactly as published.
Spice Cake. — One dozen eggs, one pound of butter, one pound of sugar, a pint of molasses, two pounds of flour, a HOW WE COOK IN TENNESSEE. 153 wine glassful of spices, and a teaspoonfnl of soda. Mix like pound cake. — Gulf City Cook Book. Spice Cake. — Two cups brown sugar, half cup butter, one cup sweet milk, three cups flour, yolks five eggs, one nutmeg, four teaspoons cinnamon, two of cloves, two of baking powder
Cook this with the app: pantry check, scaling, and the assistant.