Cup Sunshine Cakes

Name: Cup Sunshine Cakes
Ingredients: the whites of eleven eggs; a level teaspoonful of cream of tartar; the yolks of four eggs; one cupful and a half of granulated sugar; a teaspoonful of vanilla extract; one cupful of flour

From My best 250 recipes, 1907

Presented as published in 1907. 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

1865Calories

24 gProtein

403 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories1865 kcal

Protein24 g

Carbohydrates403 g

Fiber0 g

Sugars302 g

Total Fat21 g

Saturated Fat6.5 g

Monounsaturated Fat8 g

Polyunsaturated Fat2.9 g

Cholesterol734 mg

Sodium41 mg

Potassium1063 mg

Calcium115 mg

Iron9.2 mg

Magnesium38 mg

Phosphorus401 mg

Zinc2.5 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A259 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.5 mg

Folate300 mcg

Choline558 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 45. The excerpt below is the record exactly as published.

CUP SUNSHINE CAKES Beat the whites of eleven eggs until they are fairly stiff; then add a level teaspoonful of cream of tartar and beat until fine and dry. Add the yolks of four eggs beaten to a froth ; sift one cupful and a half of granulated sugar, add to the whites carefully, and add a teaspoonful of vanilla extract. When thoroughly mixed fold in gently one cupful of flour

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