Cake with Eggs and Flour

Name: Cake with Eggs and Flour
Ingredients: the yolks of nine eggs; one pound flour; a teaspoonful and a half of baking powder; a wine glass of sherry; flavor with vanilla, almond

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

2307Calories

106 gProtein

356 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories2307 kcal

Protein106 g

Carbohydrates356 g

Fiber0 g

Sugars1.7 g

Total Fat50 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat8.6 g

Omega-30.2 g

Cholesterol1674 mg

Sodium1353 mg

Potassium1239 mg

Calcium729 mg

Iron34 mg

Magnesium177 mg

Phosphorus1527 mg

Zinc9.1 mg

Copper1 mg

Manganese3.6 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A720 mcg

Vitamin E4.7 mg

Vitamin K1.4 mcg

Vitamin B61.1 mg

Vitamin B124 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)4.1 mg

Niacin (B3)31 mg

Folate937 mcg

Choline1323 mg

Caffeine0 mg

Water388 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 50. The excerpt below is the record exactly as published.

the yolks of nine eggs beaten light and one pound flour measured after sifting and then sifted again with a teaspoonful and a half of baking powder. Fold in the stiffly whipped whites and flavor with vanilla, al- mond or the grated rind and juice of a lemon or a wine glass of sherry

Cook this with the app: pantry check, scaling, and the assistant.