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Spice Cakes
From Kentucky receipt book, 1903
Serves 16
Presented as published in 1903. 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
336Calories
6 gProtein
40 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein6.4 g
Carbohydrates40 g
Fiber0.4 g
Sugars14 g
Total Fat17 g
Saturated Fat6.6 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol84 mg
Sodium48 mg
Potassium119 mg
Calcium51 mg
Iron2.3 mg
Magnesium17 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A37 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate61 mcg
Choline65 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 155. The excerpt below is the record exactly as published.
Spice Cakes. Six eggs, 1 small coffee cup of lard, 1 large coffee cup of brown sugar, % cup of black molasses, 1 cup of buttermilk (smaller cup), 1 nutmeg grated, 1 light tablespoon of soda, 1 tablespoon ginger, 1 tablespoon allspice, 4 coffee cups of flour
Cook this with the app: pantry check, scaling, and the assistant.