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Everyday Cake
From How we cook in Tennessee .., 1906
Serves 6
From Mrs. E. J. Taylor.
Presented as published in 1906. 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
872Calories
15 gProtein
199 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein15 g
Carbohydrates199 g
Fiber0 g
Sugars102 g
Total Fat18 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol47 mg
Sodium196 mg
Potassium237 mg
Calcium241 mg
Iron7.4 mg
Magnesium40 mg
Phosphorus400 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline7.2 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 88. The excerpt below is the record exactly as published.
Everyday Cake. — Half cup butter creamed with three cups sugar, one cup milk, ten whites, six cups flour, three teaspoons Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.