Cream Cake
From Cooks in clover, 1889
For cream, boil milk, add corn starch, egg, and sugar, then cool and spread between layers.
Presented as published in 1889. 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
2913Calories
53 gProtein
645 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories2913 kcal
Protein53 g
Carbohydrates645 g
Fiber0 g
Sugars402 g
Total Fat20 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium1745 mg
Potassium642 mg
Calcium478 mg
Iron21 mg
Magnesium106 mg
Phosphorus1076 mg
Zinc4.2 mg
Copper0.6 mg
Manganese2.4 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)3 mg
Riboflavin (B2)2.1 mg
Niacin (B3)21 mg
Folate572 mcg
Choline441 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from Cooks in clover (1889), page 46. The excerpt below is the record exactly as published.
Cream Cake. — Two scant cups of sugar, three eggs, half a cup of cold water, half a teaspoon of salt, two and a half cups of flour, and one teaspoon of Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.