Walnut Cake
From Dainty dinners and dishes for Jewish families, 1907
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
4108Calories
48 gProtein
706 gCarbs
128 gFat
Full nutrition (33 nutrients)
Calories4108 kcal
Protein48 g
Carbohydrates706 g
Fiber17 g
Sugars571 g
Total Fat128 g
Saturated Fat12 g
Monounsaturated Fat18 g
Polyunsaturated Fat87 g
Cholesterol0 mg
Sodium1254 mg
Potassium1066 mg
Calcium467 mg
Iron12 mg
Magnesium316 mg
Phosphorus902 mg
Zinc7.2 mg
Copper2.5 mg
Manganese6.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B61.3 mg
Vitamin B120.6 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate182 mcg
Choline25 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 92. The excerpt below is the record exactly as published.
WALNUT CAKE. 6 oz. breadcrumbs soaked I 6 oz. shelled walnuts, in ruin. 10 oz. castor sugar. 6 eggs. | 10 oz. icing sugar. 6 drops hot water
Cook this with the app: pantry check, scaling, and the assistant.