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Cup Cake
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
858Calories
20 gProtein
177 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories858 kcal
Protein20 g
Carbohydrates177 g
Fiber0 g
Sugars104 g
Total Fat32 g
Saturated Fat3.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol303 mg
Sodium353 mg
Potassium313 mg
Calcium263 mg
Iron6.7 mg
Magnesium41 mg
Phosphorus341 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.4 mg
Folate180 mcg
Choline195 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 141. The excerpt below is the record exactly as published.
Cup Cake. Whites of 5 eggs^ % teacup of butter, 1 teacup milk, 2 teacups of sugar, 3 teacups of flour sifted 3 times, 2 teaspons baking powder
Cook this with the app: pantry check, scaling, and the assistant.