vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Cake
From The new home cook book, 1896
Serves 4
Flavor with lemon or vanilla.
Presented as published in 1896. 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
768Calories
17 gProtein
153 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories768 kcal
Protein17 g
Carbohydrates153 g
Fiber0 g
Sugars104 g
Total Fat12 g
Saturated Fat4.6 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol247 mg
Sodium292 mg
Potassium272 mg
Calcium225 mg
Iron4.9 mg
Magnesium33 mg
Phosphorus294 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.3 mg
Folate130 mcg
Choline195 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 133. The excerpt below is the record exactly as published.
CEEAM CAKE. Mrs. James Wadsworth, Hyde Park. Beat five eggs thoroughly, add two cups sugar, two table- spoons cream, two cups flour in which has been mixed one and one-half teaspoons baking powder, a little salt, bake in five jelly tins, leaving about one-sixth of the bat- ter, to this add one cup of milk
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