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Buttermilk Cake
From Royal Victoria cook book, 1900
Serves 8
Mrs. T. E. BARTLEY
Presented as published in 1900. 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
No method was recorded for this recipe.
Nutrition per serving
298Calories
6 gProtein
63 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein6.3 g
Carbohydrates63 g
Fiber0 g
Sugars38 g
Total Fat8.4 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol87 mg
Sodium45 mg
Potassium192 mg
Calcium35 mg
Iron2.1 mg
Magnesium12 mg
Phosphorus85 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate60 mcg
Choline57 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 56. The excerpt below is the record exactly as published.
BUTTERMILK CAKE.—One and one-half cups sugar, 4 cup butter, 3 eggs, $ cup buttermilk, 2 cups flour, } tea- spoon soda and 1 teaspoon cream tartar
Cook this with the app: pantry check, scaling, and the assistant.