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Cinderella Cakes (For Children's Parties)
From The national course in home economics, 1917
Serves 8
Presented as published in 1917. 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
223Calories
4 gProtein
46 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein3.9 g
Carbohydrates46 g
Fiber0.3 g
Sugars29 g
Total Fat3.2 g
Saturated Fat1.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium85 mg
Potassium74 mg
Calcium47 mg
Iron1.7 mg
Magnesium13 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0.9 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate38 mcg
Choline37 mg
Caffeine1.6 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 186. The excerpt below is the record exactly as published.
CINDERELLA CAKES. (For Children's Parties.) Use two eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of cold water, one tablespoonful of lemon juice, one teaspoonful of baking-powder, one ounce of chocolate, half a tumbler of any kind of jelly, and chocolate icing
Cook this with the app: pantry check, scaling, and the assistant.