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Cream Cake
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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
845Calories
18 gProtein
183 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories845 kcal
Protein18 g
Carbohydrates183 g
Fiber0 g
Sugars101 g
Total Fat6.6 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium779 mg
Potassium215 mg
Calcium440 mg
Iron7.5 mg
Magnesium36 mg
Phosphorus358 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.1 mg
Folate191 mcg
Choline147 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 73. The excerpt below is the record exactly as published.
Cream Cake. Beat together one cup of sugar and* two eggs, then add one cupful of sweet cream, one and two- thirds cupfuls of flour and three teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.