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Easy White Cake
From Delta Gamma cook book, 1922
Serves 8
Dorette John (Iota)
Presented as published in 1922. 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
405Calories
4 gProtein
45 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories405 kcal
Protein3.8 g
Carbohydrates45 g
Fiber0 g
Sugars27 g
Total Fat24 g
Saturated Fat15 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol65 mg
Sodium74 mg
Potassium86 mg
Calcium82 mg
Iron1.4 mg
Magnesium11 mg
Phosphorus76 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A204 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline11 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 60. The excerpt below is the record exactly as published.
Easy White Cake Place the unbeaten whites of two eggs in a measuring cup. Fill to one-half with melted butter, then fill to the top with milk. Add 114 cups flour 1 heaping teaspoon baking powder 1 cup sugar Beat all these together for five minutes or more, as the success of this cake depends upon the beating. Dorette John (Iota). '1M DIOI/rA (JAMMA OOOK HOOK Fruit Cake 1 cup Hutr^nr 1 (uip buUnr 1 (!up iri<)lnws(^M 4 c^KS 2^2 t" 2;*.f cups flour
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