Cream Cake
From Magnet cream separator cook book, 1910
Recipe by Mrs. N. A. Evans, Jackson Coulee, Alta.
Presented as published in 1910. 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
1998Calories
40 gProtein
432 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1998 kcal
Protein40 g
Carbohydrates432 g
Fiber0 g
Sugars201 g
Total Fat16 g
Saturated Fat3.7 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol372 mg
Sodium1622 mg
Potassium2104 mg
Calcium988 mg
Iron19 mg
Magnesium199 mg
Phosphorus947 mg
Zinc3.4 mg
Copper1.5 mg
Manganese3.6 mg
Vitamin D2 mcg
Vitamin C63 mg
Vitamin A162 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.9 mg
Vitamin B120.9 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)16 mg
Folate471 mcg
Choline294 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 27. The excerpt below is the record exactly as published.
CREAM CAKE. Beat together 1 cup of sugar and 2 eggs, then add 1 cupful of sweef cream, 1 2-3 cupfuls of flour, 3 teaspoonfuls baking powder
Cook this with the app: pantry check, scaling, and the assistant.