dairy-freesoy-freefish-freeshellfish-free
Walnut Short Cake
From Atlanta women's club cook book, 1921
Serves 4
Presented as published in 1921. 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
970Calories
85 gProtein
100 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories970 kcal
Protein85 g
Carbohydrates100 g
Fiber0.7 g
Sugars76 g
Total Fat24 g
Saturated Fat6.7 g
Monounsaturated Fat9 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol626 mg
Sodium421 mg
Potassium1153 mg
Calcium173 mg
Iron16 mg
Magnesium93 mg
Phosphorus1029 mg
Zinc12 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A180 mcg
Vitamin E2 mg
Vitamin K0.4 mcg
Vitamin B62.1 mg
Vitamin B1221 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2 mg
Niacin (B3)24 mg
Folate131 mcg
Choline336 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 58. The excerpt below is the record exactly as published.
WALNUT SHORT CAKE. 11/2 cups of sugar. 2 t-spoon vanilla. 1 cup of cracker crumbs. 4 dozen English walnut meats 9 eggs beaten separately. chopped fine. 1 t-spoon Royal baking pow-
Cook this with the app: pantry check, scaling, and the assistant.