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Sweet Cake
From Banquets of the nations, 1911
Serves 8
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
254Calories
5 gProtein
46 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories254 kcal
Protein4.8 g
Carbohydrates46 g
Fiber2 g
Sugars31 g
Total Fat7.3 g
Saturated Fat0.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium1.7 mg
Potassium142 mg
Calcium45 mg
Iron1.6 mg
Magnesium43 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.1 mcg
Vitamin E3.6 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate32 mcg
Choline8.1 mg
Caffeine0 mg
Water8.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 225. The excerpt below is the record exactly as published.
Sweet Cake.) Put half a pint of flour in a basin, and mix with it two ounces of sugar, the grated rind of half a lemon, 565 BANQUETS OF THE NATIONS half teaspoonful of powdered cinnamon, and a very small quantity of powdered cloves. Put half a pound of honey into a lined saucepan, place it over the fire till hot, but without letting it boil, then stir it in with the in- gredients in the basin, flavoured with attar of roses, and knead all well together. Cover the basin with a cloth and leave the paste for an hour. At the end of that time dredge a small quantity of flour over the table, put the paste on it, and roll it out about one inch thick, first mixing a quarter of a pound of chopped almonds
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