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Spice Cup Cakes

Name: Spice Cup Cakes
Yield: 18 servings
Ingredients: 1 Cup Corn Meal; %. Cup Cornstarch; 2 Cups Flour; '/2 Teaspoon Cloves; V/2 Teaspoons Cinnamon; 1 Teaspoon Ginger; 14 Teaspoon Nutmeg; 1 Teaspoon Soda; 1 Cup Raisins; 1 Cup Corn Syrup (Dark); 1 Cup Molasses; % Cup Boiling Water; 7 Tablespoons Corn Oil; 2 Eggs

From The bride's cook book, 1915

Serves 18

(Makes 30 cup cakes.)

Presented as published in 1915. 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

248Calories

3 gProtein

59 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories248 kcal

Protein3.3 g

Carbohydrates59 g

Fiber1.1 g

Sugars34 g

Total Fat1 g

Saturated Fat0.9 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol21 mg

Sodium34 mg

Potassium390 mg

Calcium57 mg

Iron2.5 mg

Magnesium56 mg

Phosphorus52 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.1 mcg

Vitamin C0.3 mg

Vitamin A9.9 mcg

Vitamin E1.3 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate30 mcg

Choline21 mg

Caffeine0 mg

Water22 g

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 29. The excerpt below is the record exactly as published.

SPICE CUP CAKES 1 Cup Corn Meal %. Cup Cornstarch 2 Cups Flour '/2 Teaspoon Cloves V/2 Teaspoons Cinnamon 1 Teaspoon Ginger 14 Teaspoon Nutmeg 1 Teaspoon Soda 1 Cup Raisins 1 Cup Corn Syrup (Dark) 1 Cup Molasses % Cup Boiling Water 7 Tablespoons Corn Oil 2 Eggs

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