Cup Cake

Name: Cup Cake
Ingredients: 2 eggs; I cup sugar; Pinch of salt; iy2 cups wheat flour; iy2 teaspoons baking powder; ij^ cups scalded milk; I teaspoonful cooking oil

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

1609Calories

31 gProtein

346 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories1609 kcal

Protein31 g

Carbohydrates346 g

Fiber4.5 g

Sugars202 g

Total Fat13 g

Saturated Fat4 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat4.6 g

Omega-30.4 g

Cholesterol372 mg

Sodium853 mg

Potassium424 mg

Calcium487 mg

Iron12 mg

Magnesium61 mg

Phosphorus545 mg

Zinc3.2 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E2.5 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)11 mg

Folate367 mcg

Choline314 mg

Caffeine0 mg

Water99 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 10. The excerpt below is the record exactly as published.

Cup Cake 2 eggs I cup sugar Pinch of salt iy2 cups wheat flour iy2 teaspoons baking powder ij^ cups scalded milk I teaspoonful cooking oil

Cook this with the app: pantry check, scaling, and the assistant.