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Ambrosia Cake
From The Henderson cook book, 1914
Serves 10
Presented as published in 1914. 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
401Calories
9 gProtein
84 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein9.1 g
Carbohydrates84 g
Fiber0.3 g
Sugars45 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium145 mg
Potassium110 mg
Calcium67 mg
Iron4.7 mg
Magnesium17 mg
Phosphorus121 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate93 mcg
Choline89 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 56. The excerpt below is the record exactly as published.
AMBROSIA CAKE. Six eggs, 1 pound sugar, 1 pound flour, 1 teaspoon baking powder, 1 cup boiling water, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.