vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
White Spice Cake
From Harper's cook book encyclopædia, 1902
Serves 12
Add coarsely chopped candied orange and lemon peel to taste.
Presented as published in 1902. 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
467Calories
14 gProtein
72 gCarbs
14 gFat
Full nutrition (35 nutrients)
Calories467 kcal
Protein14 g
Carbohydrates72 g
Fiber2.6 g
Sugars38 g
Total Fat14 g
Saturated Fat2 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol155 mg
Sodium61 mg
Potassium257 mg
Calcium89 mg
Iron3.7 mg
Magnesium66 mg
Phosphorus220 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.8 mcg
Vitamin C0.1 mg
Vitamin A67 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate80 mcg
Choline123 mg
Caffeine0 mg
Alcohol0.3 g
Water37 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 80. The excerpt below is the record exactly as published.
White Spice Cake. — Beat together ten eggs and 1 lb. and 1 oz. of sugar for three-quarters of an hour, then add 1 lb. and 1 oz. of flour, Y\ lb. of coarsely chopped almonds, two tea- spoonfuls of ground cloves, one table- spoonful of ground cinnamon, a little coarsely chopped candied orange and lemon peel (this is a matter of taste), one teaspoonful of ground cardamom seeds, two teaspoonfuls of arrack
Cook this with the app: pantry check, scaling, and the assistant.