Wedding Cake

Name: Wedding Cake
Ingredients: One pound flour; one pound butter; one and one-half pounds brown sugar; twelve eggs; eleven pounds raisins; two pounds citron; one-half ounce cinnamon; three-fourths ounce cloves; one ounce mace; three gills brandy; one teacup milk; two teaspoons baking powder

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

21184Calories

302 gProtein

5034 gCarbs

466 gFat

Full nutrition (35 nutrients)

Calories21184 kcal

Protein302 g

Carbohydrates5034 g

Fiber238 g

Sugars3939 g

Total Fat466 g

Saturated Fat32 g

Monounsaturated Fat28 g

Polyunsaturated Fat16 g

Omega-31.1 g

Cholesterol3323 mg

Sodium3745 mg

Potassium40324 mg

Calcium5171 mg

Iron138 mg

Magnesium2197 mg

Phosphorus7196 mg

Zinc32 mg

Copper16 mg

Manganese31 mg

Vitamin D14 mcg

Vitamin C121 mg

Vitamin A1051 mcg

Vitamin E14 mg

Vitamin K207 mcg

Vitamin B611 mg

Vitamin B126.7 mcg

Thiamin (B1)10 mg

Riboflavin (B2)12 mg

Niacin (B3)71 mg

Folate1292 mcg

Choline2385 mg

Caffeine0 mg

Alcohol111 g

Water1805 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 25. The excerpt below is the record exactly as published.

WEDDING CAKE. One pound flour, one pound butter, one and one-half pounds brown sugar, twelve eggs, eleven pounds raisins, two pounds citron, one-half ounce cinnamon, three-fourths ounce cloves, one ounce mace, three gills brandy, one teacup milk, two teaspoons baking powder

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