Delicate Cup Cake
From Every-day dishes and every-day work, 1897
Cake will be light and delicate.
Presented as published in 1897. 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
1783Calories
34 gProtein
393 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories1783 kcal
Protein34 g
Carbohydrates393 g
Fiber6.2 g
Sugars202 g
Total Fat9.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium7.1 mg
Potassium381 mg
Calcium55 mg
Iron13 mg
Magnesium64 mg
Phosphorus269 mg
Zinc2.6 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A0.1 mcg
Vitamin E1.9 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)15 mg
Folate427 mcg
Choline26 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 83. The excerpt below is the record exactly as published.
Delicate Cup Cake. — This cake contains no soda or baking- powder, and to make it light requires the incorporation of as much air as possible. In order to accomplish this, it should be put together in the same manner as directed for batter breads (page 50). Have all material measured and ever^'thing in readiness before beginning to put the cake together ; then beat together the yolk of one egg, one cup of sugar, and one cup of very cold sweet cream, until all of a foam ; add a little grated lemon rind for flavoring ; stir in slowly, beating briskly all the time, two cups of granular white flour (sometimes termed gluten flour), graham flour, or wheat-meal. When all the flour is added, add lastly the beaten whites of two eggs
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Cook this with the app: pantry check, scaling, and the assistant.