Spice Cake
From Foods, their selection and preparation, 1935
Variations can include other spices.
Presented as published in 1935. 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
464Calories
14 gProtein
98 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein14 g
Carbohydrates98 g
Fiber0 g
Sugars1.1 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium175 mg
Calcium24 mg
Iron7 mg
Magnesium34 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0.1 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 273. The excerpt below is the record exactly as published.
Spice cake is made by adding \ teaspoon cinnamon and smaller amounts of other spices, such as nutmeg and clove, to each cup flour
Cook this with the app: pantry check, scaling, and the assistant.