Sugar Cakes
From Raleigh recipe book, 1925
Recipe attributed to Miss Sallie Dortch.
Presented as published in 1925. 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
4488Calories
114 gProtein
907 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories4488 kcal
Protein114 g
Carbohydrates907 g
Fiber0 g
Sugars321 g
Total Fat59 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol974 mg
Sodium464 mg
Potassium1810 mg
Calcium559 mg
Iron49 mg
Magnesium261 mg
Phosphorus1323 mg
Zinc8.8 mg
Copper1.5 mg
Manganese6 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B61.1 mg
Vitamin B122.2 mcg
Thiamin (B1)7.2 mg
Riboflavin (B2)4.5 mg
Niacin (B3)51 mg
Folate1325 mcg
Choline749 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 23. The excerpt below is the record exactly as published.
ilk 2 cups brown sugar y^ teaspoon soda Have dough as thin as can be handled. Flavor with cinnamon. Mrs. Charles G. Latta. SUGAR CAKES 5 eggs 1 tablespoon butter IV2 cups brown sugar 1 tablespoon lard IV2 qts. flour with baking pow- der in it Flavor with nutmeg or Virginia Dare rose water or Virginia Dare bitter almond.
Cook this with the app: pantry check, scaling, and the assistant.