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Cream Cake
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
266Calories
8 gProtein
50 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein8.1 g
Carbohydrates50 g
Fiber0 g
Sugars25 g
Total Fat4.1 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium172 mg
Potassium95 mg
Calcium92 mg
Iron2.6 mg
Magnesium13 mg
Phosphorus132 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate68 mcg
Choline110 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 151. The excerpt below is the record exactly as published.
Cream Cake. Six eggs beaten separately, 2 cups of flour, 1 cup of granulated sugar, 2 teaspoons of baking powder
Cook this with the app: pantry check, scaling, and the assistant.