Boston Cream Cake

Name: Boston Cream Cake
Ingredients: One cup of sugar; two cups of flour; two teaspoons of cream-tartar; six eggs; half a teaspoon of soda; about a tablespoon of hot water; one cup of sugar; half a cup of flour; two eggs; one pint of milk

From Cooks in clover, 1889

Presented as published in 1889. 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

3560Calories

101 gProtein

668 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories3560 kcal

Protein101 g

Carbohydrates668 g

Fiber0 g

Sugars426 g

Total Fat60 g

Saturated Fat22 g

Monounsaturated Fat18 g

Polyunsaturated Fat8.2 g

Omega-30.2 g

Cholesterol1546 mg

Sodium764 mg

Potassium1718 mg

Calcium887 mg

Iron25 mg

Magnesium191 mg

Phosphorus1623 mg

Zinc9.5 mg

Copper0.8 mg

Manganese2.5 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A796 mcg

Vitamin E4.4 mg

Vitamin K1.2 mcg

Vitamin B61.2 mg

Vitamin B126.2 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)3.9 mg

Niacin (B3)22 mg

Folate690 mcg

Choline1263 mg

Caffeine0 mg

Water780 g

As published

This recipe was extracted from Cooks in clover (1889), page 46. The excerpt below is the record exactly as published.

Boston Cream Cake. — One cup of sugar, two cups of flour, and two teaspoons of cream-tartar; beat six eggs until light, then add half a teaspoon of soda in about a tablespoon of hot water. Mix ' ten minutes, and bake in layer tins. ; Cream: — One cup of sugar, half a cup of flour, ; two eggs ; one pint of milk

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