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Cream Cake
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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
745Calories
11 gProtein
121 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein11 g
Carbohydrates121 g
Fiber0 g
Sugars81 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol83 mg
Sodium296 mg
Potassium309 mg
Calcium327 mg
Iron3 mg
Magnesium32 mg
Phosphorus259 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate78 mcg
Choline22 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 52. The excerpt below is the record exactly as published.
Cream Cake. — One cup sugar, one and one-half cups flour, two teaspoonfuls baking powder. Beat two eggs until ver}^ light, put in cup and fill up with cream. Bake in layers in a quick oven. Filling: One-half cup sugar, one ^^z, one tablespoonful flour, one pint milk, small tablespoonful butter
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