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Vinegar Cake
From The King's College Hospital book of cooking recipes, 1907
Serves 10
Miss Emma Durham
Presented as published in 1907. 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
525Calories
6 gProtein
88 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein5.8 g
Carbohydrates88 g
Fiber4.8 g
Sugars47 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol49 mg
Sodium180 mg
Potassium141 mg
Calcium101 mg
Iron3 mg
Magnesium20 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A156 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate79 mcg
Choline8.1 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 78. The excerpt below is the record exactly as published.
Vinegar Cake. 1 ilb. Flour. ilb. Lard or Butter. ilb. Sugar. ilb. Currants and Candied Peel. 1 teaspoonful of Baking Powder. 1 leaspoonTul Carbonate of Soda dissolved in i pint or rather more of milk
Cook this with the app: pantry check, scaling, and the assistant.