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Cream of Tartar Cake
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or eight cakes.
Presented as published in 1892. 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
771Calories
24 gProtein
153 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein24 g
Carbohydrates153 g
Fiber0 g
Sugars5.9 g
Total Fat12 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol31 mg
Sodium368 mg
Potassium1044 mg
Calcium187 mg
Iron11 mg
Magnesium65 mg
Phosphorus328 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate301 mcg
Choline22 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 426. The excerpt below is the record exactly as published.
Cream of Tartar Cake. — Pub one ounce of butter into three pints of flour. Add three tea-spoonfuls of cream of tartar, and a pinch of salt. Dissolve a piece of saleratus the size of a small nut in a pint of milk. If this cannot conveniently be used a tea-spoonful of carbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.