Wheatless Cake No. 3

Name: Wheatless Cake No. 3
Ingredients: Barley flour; add >4 cup chopped nuts; and Yi cup chopped raisins

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

487Calories

10 gProtein

82 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories487 kcal

Protein10 g

Carbohydrates82 g

Fiber11 g

Sugars1.6 g

Total Fat18 g

Saturated Fat1.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol0 mg

Sodium27 mg

Potassium1043 mg

Calcium123 mg

Iron3.8 mg

Magnesium125 mg

Phosphorus243 mg

Zinc1.3 mg

Copper0.7 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C5.1 mg

Vitamin A0 mcg

Vitamin E9.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.3 mg

Folate19 mcg

Choline19 mg

Caffeine0 mg

Water17 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 10. The excerpt below is the record exactly as published.

Wheatless Cake No. 3 Barley flour may be used in place of corn flour in No. 2, in which case add >4 cup chopped nuts and Yi cup chopped raisins

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