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Cream Cakes
From Virginia Cookery-book, 1884
Serves 2
Presented as published in 1884. 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
605Calories
22 gProtein
108 gCarbs
10 gFat
Full nutrition (30 nutrients)
Calories605 kcal
Protein22 g
Carbohydrates108 g
Sugars12 g
Total Fat9.7 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium536 mg
Calcium324 mg
Iron7 mg
Magnesium62 mg
Phosphorus382 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline43 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 17. The excerpt below is the record exactly as published.
Cream Cakes. Melt as much butter in a pint of milk as will make it as rich as cream ; make the flour into a paste with this
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