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A Good but Cheap Cake
From Virginia Cookery-book, 1884
Serves 10
Presented as published in 1884. 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
438Calories
7 gProtein
91 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein6.7 g
Carbohydrates91 g
Fiber0 g
Sugars60 g
Total Fat6.4 g
Saturated Fat3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol68 mg
Sodium34 mg
Potassium110 mg
Calcium41 mg
Iron2.4 mg
Magnesium14 mg
Phosphorus94 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate67 mcg
Choline44 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 92. The excerpt below is the record exactly as published.
A Good but Cheap Caeib. (Mrs. GoTenior Floyd's Recipe.) Three cups of sugar, three eggs, three cups of sifted flour, one cup of sour cream, one small teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.