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Easy Cake

Name: Easy Cake
Yield: 8 servings
Ingredients: Vz Cup Purified Rice Bran; Vz Cup Rice Flour; % Cup Barley Flour; 1 Cup Sugar; 3 Teaspoons Baking Powder; 1 Egg; •4 Teaspoon Salt; 5 Tablespoons Shortening

From The bride's cook book, 1915

Serves 8

Presented as published in 1915. 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

270Calories

4 gProtein

43 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories270 kcal

Protein3.5 g

Carbohydrates43 g

Fiber3.4 g

Sugars25 g

Total Fat11 g

Saturated Fat2.7 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol23 mg

Sodium261 mg

Potassium208 mg

Calcium111 mg

Iron2.6 mg

Magnesium97 mg

Phosphorus261 mg

Zinc1 mg

Copper0.1 mg

Manganese1.7 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A10 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.3 mg

Folate11 mcg

Choline22 mg

Caffeine0 mg

Water7.2 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 26. The excerpt below is the record exactly as published.

EASY CAKE Contributed by C. E. Grosjean Rice Milling Company. Vz Cup Purified Rice Bran Vz Cup Rice Flour % Cup Barley Flour 1 Cup Sugar 3 Teaspoons Baking Powder 1 Egg •4 Teaspoon Salt 5 Tablespoons Shortening

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