vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Cake
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
865Calories
20 gProtein
179 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories865 kcal
Protein20 g
Carbohydrates179 g
Fiber0 g
Sugars104 g
Total Fat32 g
Saturated Fat3.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol303 mg
Sodium471 mg
Potassium716 mg
Calcium328 mg
Iron6.9 mg
Magnesium42 mg
Phosphorus365 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.4 mg
Folate180 mcg
Choline195 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 66. The excerpt below is the record exactly as published.
Cream Cake Two cups sugar, half cup butter, five eggs, one cup milk, three cups flour, three teaspoons baking powder, or one teaspoon soda and two of cream tartar
Cook this with the app: pantry check, scaling, and the assistant.