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Cheap Cream Cake
From Original White House Cookbook, 1887
Serves 8
Spread cream between the cakes after cooling.
Presented as published in 1887. 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
221Calories
4 gProtein
50 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein4.2 g
Carbohydrates50 g
Fiber0 g
Sugars25 g
Total Fat2.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol27 mg
Sodium127 mg
Potassium52 mg
Calcium75 mg
Iron2 mg
Magnesium9.5 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate53 mcg
Choline18 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 195. The excerpt below is the record exactly as published.
CHEAP CREAM CAKE. _ One cup of sugar, one egg, one cup sweet milk, two cups flour, one tablespoonful butter, two heaping teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.