Cream Cake

Name: Cream Cake
Ingredients: one-half cupful oil; one and a half cupfuls sugar; one and a half teaspoonfuls vanilla; one teaspoonful lemon; one cupful warm water; three cupfuls of well-sifted flour; the whites of six well-beaten and frothed eggs

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

2988Calories

79 gProtein

595 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories2988 kcal

Protein79 g

Carbohydrates595 g

Fiber0.1 g

Sugars303 g

Total Fat35 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium447 mg

Potassium949 mg

Calcium252 mg

Iron27 mg

Magnesium141 mg

Phosphorus1002 mg

Zinc6.6 mg

Copper0.9 mg

Manganese3 mg

Vitamin D6 mcg

Vitamin C2.7 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)3 mg

Niacin (B3)26 mg

Folate743 mcg

Choline882 mg

Caffeine0 mg

Water510 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 18. The excerpt below is the record exactly as published.

CREAM CAKE. Cream one-half cupful oil with one and a half cupfuls sugar. Cream until very light. Add one and a half tea- spoonfuls vanilla, one teaspoonful lemon, one cupful warm water, and sprinkle gradually three cupfuls of well-sifted flour. Beat for five minutes, then add the whites of six well-beaten and frothed eggs

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