Walnut and Raisin Cake

Name: Walnut and Raisin Cake
Ingredients: 1 cup of flour; poonful SALT; 1-oz. LARD; One EGG; 3-oz. SUGAR; Half Pint of MILK; 3-0zs. Stoned RAISINS; Chop the Walnuts

From Be-Ro home recipes, 1940

Presented as published in 1940. 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

2158Calories

46 gProtein

207 gCarbs

129 gFat

Full nutrition (34 nutrients)

Calories2158 kcal

Protein46 g

Carbohydrates207 g

Fiber6.4 g

Sugars97 g

Total Fat129 g

Saturated Fat25 g

Monounsaturated Fat28 g

Polyunsaturated Fat65 g

Omega-30 g

Cholesterol242 mg

Sodium2500 mg

Potassium1129 mg

Calcium462 mg

Iron11 mg

Magnesium243 mg

Phosphorus930 mg

Zinc6 mg

Copper1.7 mg

Manganese4.7 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.8 mg

Vitamin K2.2 mcg

Vitamin B61.1 mg

Vitamin B121.8 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)10 mg

Folate224 mcg

Choline204 mg

Caffeine0 mg

Water269 g

As published

This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 3. The excerpt below is the record exactly as published.

3-0zs. Stoned RAISINS. 1-oz. LARD. ; One EGG. 3-ozs. SUGAR. Half Pint of MILK. Mix the Flour and Salt in a basin, and rub in the Lard. Chop _ the Walnuts and Raisins, and mix in with Sugar and Flour. Beat the Egg with half a pint of Milk, and MIX THOROUGHLY with the dry ingredients, making a soft dough. Place in a well greased round cake tin (7 inches in diameter, 3 inches deep) and smooth over top with a knife. | Bake in a MODERATELY HOT OVEN (375°-425° F.) one hour. BE-RO Tea Loaf or Cakes 1-lb, BE-RRO FLOUR. —3-ozs. CURRANTS. One Teaspoonful SALT. 1-oz. CHOPPED PEEL. 2-ozs. LARD. Half Pint of MILK

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Cook this with the app: pantry check, scaling, and the assistant.