Walnut Cake

Name: Walnut Cake
Ingredients: one-half cup of sugar; one cup of flour; one teaspoonful of baking powder; one-half cup of wine; three eggs

From Trinity cook book, 1925

Recipe attributed to Mrs. W. N. Saunders.

Presented as published in 1925. 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

1160Calories

33 gProtein

203 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1160 kcal

Protein33 g

Carbohydrates203 g

Fiber0 g

Sugars102 g

Total Fat16 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium693 mg

Potassium496 mg

Calcium379 mg

Iron11 mg

Magnesium66 mg

Phosphorus553 mg

Zinc3 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.8 mg

Folate272 mcg

Choline447 mg

Caffeine0 mg

Water228 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 12. The excerpt below is the record exactly as published.

one-half cup of sugar, one cup of flour, one teaspoonful of baking powder, one-half cup of wine, three eggs

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