vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Delicious Cream Cake
From The Times cook book, no. 2, 1905
Serves 3
The following caramel icing will be found very nice with this cake.
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
738Calories
15 gProtein
144 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories738 kcal
Protein15 g
Carbohydrates144 g
Fiber0.3 g
Sugars76 g
Total Fat13 g
Saturated Fat6.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol93 mg
Sodium393 mg
Potassium426 mg
Calcium362 mg
Iron5.8 mg
Magnesium57 mg
Phosphorus313 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate142 mcg
Choline64 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 72. The excerpt below is the record exactly as published.
DELICIOUS CREAM CAKE. (Original.) Mrs. Anna B. Rogers, No. 528 West Second street., Pomona, Cal.— Take one- half cup sour cream, one cup sugar, two small or one large egg, yolk and white, beaten separate; scant one-half teaspoon soda; one tablespoon molasses, one-half teaspoon cin- namon, one-fourth teaspoon ground cloves, one-fourth teaspoon mace, one cup milk, two teaspoons baking powder, - sifted with two cups sifted flour
Cook this with the app: pantry check, scaling, and the assistant.