Cream Cake
From The Central cook book, 1924
Presented as published in 1924. 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
2279Calories
48 gProtein
425 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories2279 kcal
Protein48 g
Carbohydrates425 g
Fiber0 g
Sugars226 g
Total Fat47 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol640 mg
Sodium707 mg
Potassium631 mg
Calcium443 mg
Iron17 mg
Magnesium92 mg
Phosphorus710 mg
Zinc3.9 mg
Copper0.5 mg
Manganese2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)17 mg
Folate472 mcg
Choline441 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 29. The excerpt below is the record exactly as published.
Cream Cake 3 eggs. 11% cups sugar. 1 teaspoon baking powder. 34 cup cream. 2 cups flour
Cook this with the app: pantry check, scaling, and the assistant.