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Cream Cake
From The new home cook book, 1896
Serves 8
Very nice.
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
210Calories
5 gProtein
44 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein4.9 g
Carbohydrates44 g
Fiber0 g
Sugars25 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium145 mg
Potassium59 mg
Calcium81 mg
Iron1.8 mg
Magnesium9 mg
Phosphorus87 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate46 mcg
Choline55 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 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.
CREAM CAKE. Mrs. M. J. Woodworth. Three eggs, one and one-half cups flour, one cup sugar, two teaspoons baking powder, three tablespoons water
Cook this with the app: pantry check, scaling, and the assistant.