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Cream Cake
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
165Calories
4 gProtein
28 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein3.9 g
Carbohydrates28 g
Fiber0 g
Sugars13 g
Total Fat4.1 g
Saturated Fat1.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol54 mg
Sodium210 mg
Potassium52 mg
Calcium81 mg
Iron1.4 mg
Magnesium7.6 mg
Phosphorus74 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate37 mcg
Choline37 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 270. The excerpt below is the record exactly as published.
CREAM CAKE 2 eggs 124 cups flour ¥% cup sugar 21% teaspoons baking powder 24 cup thin cream Y% teaspoon salt 1 teaspoon vanilla
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