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Delicate Cake

Name: Delicate Cake
Yield: 12 servings
Ingredients: 2 cups granulated sugar; 2 cups white butter; 13 whites of eggs; 2 cups corn starch; 2 cups flour; 1 teaspoon cream tartar; 1 teaspoon baking powder; J^ cup milk

From Cooking for profit, 1886

Serves 12

Use lemon juice instead of cream tartar if desired.

Presented as published in 1886. 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

372Calories

9 gProtein

70 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories372 kcal

Protein9.5 g

Carbohydrates70 g

Fiber0.2 g

Sugars34 g

Total Fat5.9 g

Saturated Fat1.9 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol203 mg

Sodium123 mg

Potassium187 mg

Calcium69 mg

Iron2.3 mg

Magnesium14 mg

Phosphorus151 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A90 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.5 mg

Folate59 mcg

Choline161 mg

Caffeine0 mg

Water54 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 234. The excerpt below is the record exactly as published.

Delicate Cake. One of the very best white cakes. 2 cups granulated sugar — i pound light weight. 2 cups white butter — ^ pound. 13 whites of eggs — ^ pound. 2 cups corn starch. ^ ^^^. ^^r,^, 2 cups flour. } ' P"""'^ together. I teaspoon cream tartar. I teaspoon baking powder. Flavoring extract or little brandy if wished, but not essential; J^ cup milk

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