vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Spice Cakes
From Mrs. Lincoln's Boston cook book, 1884
Serves 12
Presented as published in 1884. 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
98Calories
3 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein2.9 g
Carbohydrates21 g
Fiber0.1 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium106 mg
Calcium8.3 mg
Iron1.6 mg
Magnesium7.6 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate42 mcg
Choline0.1 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 224. The excerpt below is the record exactly as published.
Spice Cak^s. 2^ cups flour. 1 neaping teaspoonful soda. 1 even teasp. cream of tartar. 1 tablespoonful mixed spice. 1 tablespoonful vinegar
Cook this with the app: pantry check, scaling, and the assistant.