Cream Cake
From The Federation cook book, 1910
Recipe by MRS. B. L. TURNER.
Presented as published in 1910. 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
2017Calories
32 gProtein
462 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories2017 kcal
Protein32 g
Carbohydrates462 g
Fiber0 g
Sugars201 g
Total Fat7.6 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium1011 mg
Potassium2028 mg
Calcium680 mg
Iron19 mg
Magnesium197 mg
Phosphorus697 mg
Zinc2.4 mg
Copper1.5 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)19 mg
Folate490 mcg
Choline0 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 20. The excerpt below is the record exactly as published.
Cream Cake Whites of 8 eggs 2 cups sugar 1 cup corn starch 3 teaspoons baking powder 1 cup sweet milk 2 cups flour Two-third cup butter Sift the powder, flour and corn starch together twice ; beat whites of eggs, cream, butter and sugar ; add these together ; whip in flour. Bake cake in layers an inch thick. Strawberry Whip Select choice strawberries. Put sugar over them ; mash with a spoon. Use whipped cream. Put strawberries in individual glasses, then whipped cream. Alternate lay- ers until glass is full. Makes a very pretty dessert. — MRS. L. E. WILLIAMS, 66 Alessandro Place, Pasadena. Apple Cake l|/2 cup apple sauce 1 cup sugar |/2 cup butter 2J/2 cups of flour 1 cup of raisins l]/2 cup walnuts 1 teaspoon cinnamon ]/2 teaspoon allspice 1/2 teaspoon cloves 1 teaspoon of soda |/2 teaspoon baking powder. Bake 1 1-2 hours in slow oven. — MRS. C. C. PRINCE, Pasadena, Cal. FEDERATION COOK BOOK 65 Plain Cake One and one-half cup sugar 2 small teaspoons baking powder 1 cup milk Flavoring Three-quarters cup butter 2 and one-half cups flour 4 eggs well beaten Bake in loaf or layers. Use any kind of filling desired. — MRS. J. H. GRAY, Los Angeles. Angel Food Cake Whites of 11 eggs Sugar 1 teaspoon cream tartar One and one-half cups granulated 1 cup Swan-dawn flour 1 teaspoon vanilla Add cream of tartar to flour and sift second time. Beat whites of eggs very stiff, add sugar to eggs, then flour Add vanilla last. Bake 45 minutes in moderate oven. MRS. MATTIS GRIFFIN, 219 Clay St., Pasadena. Cream Cake MRS. B. L. TURNER'S 1 cup of sweet cream 2 cups of flour 1 cup of sugar 3 eggs, whites only 2 teaspoons baking powder
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.