Cake
From Ransom's family receipt book, 1886, 1886
Presented as published in 1886. 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
2904Calories
70 gProtein
562 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories2904 kcal
Protein70 g
Carbohydrates562 g
Fiber2.8 g
Sugars506 g
Total Fat50 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium718 mg
Potassium927 mg
Calcium322 mg
Iron10 mg
Magnesium84 mg
Phosphorus1070 mg
Zinc7 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D10 mcg
Vitamin C53 mg
Vitamin A801 mcg
Vitamin E5.4 mg
Vitamin K1.5 mcg
Vitamin B61 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.1 mg
Folate246 mcg
Choline1475 mg
Caffeine0 mg
Water478 g
As published
This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 15. The excerpt below is the record exactly as published.
CAKES IN GOED.— Bake round cakes for the children, and when the frosting on them is hard, dip a small brush into the yolk of an egg, and write a word or name upon the cake. It pleases the little ones very much. CA1£I2.— Ten eggs, two and a half cupfuls of sugar, and a half of pastry flour, the juice and grated rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.