vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Eggless Cake
From Fruit recipes, 1907
Serves 10
If other shortening than butter is used, a tablespoon of brandy or other liquor will disguise any possible suggestion.
Presented as published in 1907. 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
369Calories
5 gProtein
64 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories369 kcal
Protein4.8 g
Carbohydrates64 g
Fiber0 g
Sugars30 g
Total Fat11 g
Saturated Fat2.6 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.8 g
Cholesterol0 mg
Sodium142 mg
Potassium61 mg
Calcium87 mg
Iron2.6 mg
Magnesium12 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate70 mcg
Choline0 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 7. The excerpt below is the record exactly as published.
EGGLESS CAKE One and one-half cups sugar; one-half cup shortening, two cups sweet milk; three and a half cups flour, in which has been sifted the baking powder (three rounding tea- spoons) and a pinch of salt. If other shortening than but- ter is used a tablespoon of brandy or other liquor will dis- guise any possible suggestion, but other flavouring may be added as well without conflicting. ONE-EGG CAKE One and a half cups sugar; one-half cup shortening; one cup sweet milk; one egg; three and one-fourth cups flour; three rounding teaspoons
Cook this with the app: pantry check, scaling, and the assistant.