Butter Cake
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
2276Calories
26 gProtein
283 gCarbs
120 gFat
Full nutrition (34 nutrients)
Calories2276 kcal
Protein26 g
Carbohydrates283 g
Fiber0 g
Sugars207 g
Total Fat120 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium1574 mg
Potassium323 mg
Calcium692 mg
Iron6.4 mg
Magnesium43 mg
Phosphorus419 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)6.5 mg
Folate150 mcg
Choline22 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 9. The excerpt below is the record exactly as published.
Butter Cake ^Vs T. shortening-cream, then add gradually 1 C. sugar, — 2 egg yolks — well beaten % C. milk 1 t. vanilla. i\Iix and sift the following ingredients : ]3/4 C. flour I 2-Vl' t. baking powder 1/4 t. salt. Combine the two mixtures, then fold in 2 egg whites
Cook this with the app: pantry check, scaling, and the assistant.