Cream Cake

Name: Cream Cake
Ingredients: 1 cup milk; 1 cup sugar; 2 scant teacupfuls flour; 2 teaspoonfuls baking powder; 1 tablespoonful butter; 1 egg; a teacup of sweet cream; 2 tablespoonfuls sugar; an egg; flavored with vanilla

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

1472Calories

25 gProtein

305 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1472 kcal

Protein25 g

Carbohydrates305 g

Fiber0 g

Sugars238 g

Total Fat32 g

Saturated Fat8.3 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol433 mg

Sodium1242 mg

Potassium2187 mg

Calcium989 mg

Iron6.9 mg

Magnesium171 mg

Phosphorus873 mg

Zinc2.9 mg

Copper1.2 mg

Manganese2 mg

Vitamin D4.3 mcg

Vitamin C63 mg

Vitamin A240 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.9 mg

Vitamin B122.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)2 mg

Folate136 mcg

Choline337 mg

Caffeine0 mg

Water453 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 69. The excerpt below is the record exactly as published.

Cream Cake. Tea. Cream Cake. — i cup milk, i cup sugar, 2 scant teacupfuls flour, 2 teaspoonfuls baking powder, i tablespoonful butter, i egg. Bake in jelly tins in a hot oven, Fillijtk^. — A teacup of sweet cream, and 2 tablespoonfuls sugar whipped with an egg beaten till stiff, and fla- vored with vanil

Cook this with the app: pantry check, scaling, and the assistant.