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Cream Cake
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Filling: One cup of cream (whipped), one cup of sugar.
Presented as published in 1907. 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
330Calories
6 gProtein
51 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein5.6 g
Carbohydrates51 g
Fiber0 g
Sugars25 g
Total Fat12 g
Saturated Fat6.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol77 mg
Sodium142 mg
Potassium89 mg
Calcium96 mg
Iron2.1 mg
Magnesium12 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate56 mcg
Choline37 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 83. The excerpt below is the record exactly as published.
CREAM CAKE. Mrs. H. S. Brown. Break two eggs in a cup, finish filiing with cream, add one cup sugar, two cups of flour, two teaspoons baking powder, a pinch of salt
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