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Delicate Cake
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
851Calories
17 gProtein
177 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories851 kcal
Protein17 g
Carbohydrates177 g
Fiber0.3 g
Sugars102 g
Total Fat31 g
Saturated Fat2.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol346 mg
Sodium361 mg
Potassium243 mg
Calcium227 mg
Iron5.3 mg
Magnesium32 mg
Phosphorus304 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate136 mcg
Choline226 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 51. The excerpt below is the record exactly as published.
Delicate Cake. — Cream one pint sugar and one-fourth pint but- ter, beat into it well beaten whites of six eggs and one gill of milk, stirring well. Sift in one pint of flour which has previously been well mixed with one-fourth pound of corn starch and two teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.