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Sultana Cake
From Banquets of the nations, 1911
Serves 10
Presented as published in 1911. 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
137Calories
1 gProtein
36 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein1.5 g
Carbohydrates36 g
Fiber1.5 g
Sugars30 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium338 mg
Calcium29 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate1.4 mcg
Choline5 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 38. The excerpt below is the record exactly as published.
Sultana Cake. Make exactly as above, only using one pound of sul- tanas
Cook this with the app: pantry check, scaling, and the assistant.