Conventional Method for Making Cakes
From Foods, their selection and preparation, 1935
This method yields a fine-grained cake with a light texture.
Presented as published in 1935. 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
1529Calories
34 gProtein
313 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1529 kcal
Protein34 g
Carbohydrates313 g
Fiber0 g
Sugars213 g
Total Fat20 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium3983 mg
Potassium681 mg
Calcium1166 mg
Iron10 mg
Magnesium79 mg
Phosphorus871 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate248 mcg
Choline337 mg
Caffeine0 mg
Water304 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 275. The excerpt below is the record exactly as published.
Conventional Method for Making Cakes • ( Upper left ) Gradually add the sugar into the well-creamed fat. Continue creaming until it is light and fluffy. ( Upper right ) Add beaten yolks to the creamed mixture of fat and sugar. ( Lower left ) Add sifted dry ingredients and milk alternately. (Lower right ) Lastly fold in the well- beaten whites i 1< flour, baking powder, and salt
Cook this with the app: pantry check, scaling, and the assistant.