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Cream Cakes
From The Toronto Cook Book, 1915
Serves 2
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
480Calories
29 gProtein
50 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein29 g
Carbohydrates50 g
Fiber0 g
Sugars0.6 g
Total Fat18 g
Saturated Fat5.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol651 mg
Sodium257 mg
Potassium329 mg
Calcium117 mg
Iron6.6 mg
Magnesium40 mg
Phosphorus414 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A280 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.4 mg
Folate183 mcg
Choline515 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 22. The excerpt below is the record exactly as published.
Cream Cakes One pint of water, half pint of flour. When the water boils put in the butter to melt, and stir in the flour. Set it away to cook, then add seven eggs
Cook this with the app: pantry check, scaling, and the assistant.