Wine Cake No. 2

Name: Wine Cake No. 2
Ingredients: two pounds of butter and lard; four pounds of sugar; two pints of eggs; three pints of milk; six and one-half pounds of flour; five and one-half ounces of baking powder; egg coloring; mace

From Perfection in baking, 1895

Presented as published in 1895. 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

28317Calories

492 gProtein

4205 gCarbs

1096 gFat

Full nutrition (34 nutrients)

Calories28317 kcal

Protein492 g

Carbohydrates4205 g

Fiber0.7 g

Sugars1885 g

Total Fat1096 g

Saturated Fat413 g

Monounsaturated Fat455 g

Polyunsaturated Fat122 g

Omega-30.5 g

Cholesterol4653 mg

Sodium18542 mg

Potassium7620 mg

Calcium12094 mg

Iron201 mg

Magnesium1128 mg

Phosphorus10002 mg

Zinc41 mg

Copper5.5 mg

Manganese23 mg

Vitamin D56 mcg

Vitamin C0.4 mg

Vitamin A2024 mcg

Vitamin E16 mg

Vitamin K2.9 mcg

Vitamin B64.5 mg

Vitamin B1217 mcg

Thiamin (B1)29 mg

Riboflavin (B2)20 mg

Niacin (B3)201 mg

Folate5176 mcg

Choline3569 mg

Caffeine0 mg

Water2327 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 21. The excerpt below is the record exactly as published.

Wine Cake. Ao. 1. Cream together two pounds of sugar with three-fourths of a pound of butter and lard; add eight eggs slowly, one quart of milk, vanilla or lemon, three pounds of flour and two ounces of baking powder. Dust with sugar before baking. Bake at 370 degrees. Wine Cake. ATo. 2. Cream together two pounds of butter and lard, four pounds of sugar, two pints of eggs, three pints of milk, six and one-t-alf pounds of flour, five and one-half ounces of baking powder, egg coloring and mace

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