Walnut Cake
From The Federation cook book, 1910
Recipe by Miss ETHEL BRADSHAW.
Presented as published in 1910. 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
2189Calories
51 gProtein
95 gCarbs
189 gFat
Full nutrition (34 nutrients)
Calories2189 kcal
Protein51 g
Carbohydrates95 g
Fiber21 g
Sugars45 g
Total Fat189 g
Saturated Fat71 g
Monounsaturated Fat84 g
Polyunsaturated Fat25 g
Omega-30 g
Cholesterol356 mg
Sodium39 mg
Potassium1935 mg
Calcium931 mg
Iron6.5 mg
Magnesium511 mg
Phosphorus1235 mg
Zinc7 mg
Copper1.8 mg
Manganese3.7 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A881 mcg
Vitamin E47 mg
Vitamin K8.9 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.2 mg
Niacin (B3)6.5 mg
Folate89 mcg
Choline167 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 20. The excerpt below is the record exactly as published.
Walnut Cake 6 large spoons of sugar 6 eggs beaten separately 6 large spoons of chopped nuts 1 large spoon of sifted flour 1 pint whipped cream
Cook this with the app: pantry check, scaling, and the assistant.