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Economy Cake
From The Cook County cook book, 1912
Serves 8
Submitted by Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.
Presented as published in 1912. 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
192Calories
3 gProtein
43 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein3.4 g
Carbohydrates43 g
Fiber0 g
Sugars25 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol27 mg
Sodium69 mg
Potassium42 mg
Calcium41 mg
Iron1.5 mg
Magnesium7.3 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate41 mcg
Choline18 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 373. The excerpt below is the record exactly as published.
ECONOMY CAKE.— 1 table'spoon butter, 1 scant cup sugar, 1 egg, \y2 cups flour, scant M cup sweet milk, 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.