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Boston Favorite Cake
From Boston Cooking-School cook book, 1896
Serves 4
Variations can be applied as per Two-Egg Cake.
Presented as published in 1896. 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
855Calories
20 gProtein
177 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories855 kcal
Protein20 g
Carbohydrates177 g
Fiber0 g
Sugars91 g
Total Fat31 g
Saturated Fat2.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol256 mg
Sodium1271 mg
Potassium319 mg
Calcium455 mg
Iron7.7 mg
Magnesium45 mg
Phosphorus406 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.5 mg
Folate199 mcg
Choline158 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 271. The excerpt below is the record exactly as published.
BOSTON FAVORITE CAKE 24 cup butter 31% cups flour 17% cups sugar 1% teaspoon salt 4 eggs 1 teaspoon vanilla 1 cup milk 5 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.