Cream Cake
From The Carbon County cook book, 1926
MRS. C. N. RUSSELL.
Presented as published in 1926. 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
1742Calories
49 gProtein
346 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories1742 kcal
Protein49 g
Carbohydrates346 g
Fiber0 g
Sugars50 g
Total Fat63 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.1 g
Cholesterol677 mg
Sodium1456 mg
Potassium581 mg
Calcium933 mg
Iron24 mg
Magnesium109 mg
Phosphorus907 mg
Zinc3.9 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.9 mg
Niacin (B3)25 mg
Folate676 mcg
Choline418 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 6. The excerpt below is the record exactly as published.
14 cup butter, then add beaten yolks of 2 eggs. Add 1 cup luke warm water and 2 cups flour, 3 tablespoons burnt leather and beat five minutes. Then add 14 cup flour, 2 teaspoons cream of tartar, 1 teaspoon soda, beaten whites of 3 eggs and 1 teaspoon vanilla. MRS. DICKINSON. Blackberry Cake. Three-fourths cup of butter, 1 cup sugar, 3 eggs beaten separately, 3 tablespoons sour milk. Cream sugar and butter, add yolks of eggs and cinnamon, cloves and vanilla to taste. Then gradually add whites of eggs, 2 cups of sifted flour, 1 tea- spoon soda disolved in the milk, and lastly one cup of blackberries. MRS. WADE. Cream Cake. Three cups sifted flour, 3 level teaspoons baking powder, 114 cups butter, 114, cups granulated sugar, yolks of 3 eggs, 34 cup cold water, whites of 3 eggs, any kind of extract
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.