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Custard Cake

Name: Custard Cake
Yield: 4 servings
Ingredients: Two cupfuls powdered sugar; one-half cupful sweet milk; six tablespooufuls melted butter; one teaspoonful baking powder; two and one-half cup-fuls flour; One pint milk; three eggs; sugar and flour to suit the taste

From Twentieth century home cook book, 1905

Serves 4

Presented as published in 1905. 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

817Calories

17 gProtein

133 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories817 kcal

Protein17 g

Carbohydrates133 g

Fiber0 g

Sugars71 g

Total Fat25 g

Saturated Fat14 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol198 mg

Sodium222 mg

Potassium347 mg

Calcium256 mg

Iron5.2 mg

Magnesium41 mg

Phosphorus311 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A237 mcg

Vitamin E0.9 mg

Vitamin K1.5 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.4 mg

Folate144 mcg

Choline136 mg

Caffeine0 mg

Water147 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 25. The excerpt below is the record exactly as published.

Custard Cake. — Two cupfuls powdered sugar, one-half cupful sweet milk, six tablespooufuls melted butter, one teaspoonful baking powder, two and one-half cup- fuls flour; bake as for jelly cake, and when cool, add the following custard: One pint milk, three eggs, sugar and flour to suit the taste

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