Cup Cake
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
10226Calories
290 gProtein
2001 gCarbs
134 gFat
Full nutrition (34 nutrients)
Calories10226 kcal
Protein290 g
Carbohydrates2001 g
Fiber0.1 g
Sugars933 g
Total Fat134 g
Saturated Fat40 g
Monounsaturated Fat40 g
Polyunsaturated Fat20 g
Omega-30.4 g
Cholesterol3778 mg
Sodium7652 mg
Potassium3991 mg
Calcium4761 mg
Iron101 mg
Magnesium559 mg
Phosphorus5184 mg
Zinc25 mg
Copper2.9 mg
Manganese11 mg
Vitamin D25 mcg
Vitamin C0 mg
Vitamin A1756 mcg
Vitamin E11 mg
Vitamin K3 mcg
Vitamin B62.9 mg
Vitamin B1212 mcg
Thiamin (B1)13 mg
Riboflavin (B2)11 mg
Niacin (B3)93 mg
Folate2647 mcg
Choline3027 mg
Caffeine0 mg
Water1328 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel. The excerpt below is the record exactly as published.
Cup cake, Sugar 2 lb., eggs 20, flour 3 lbs., milk 1 pint, baking powder 2 ounces, flavor w. vanilla
Cook this with the app: pantry check, scaling, and the assistant.