Extra Cup Cakes

Name: Extra Cup Cakes
Ingredients: one pound of butter and lard; two pounds of sugar; eight eggs; one and three-fourth pints of milk; three and one-fourth pounds of flour; two ounces of baking powder

From Perfection in baking, 1895

Presented as published in 1895. 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

13521Calories

189 gProtein

2098 gCarbs

506 gFat

Full nutrition (34 nutrients)

Calories13521 kcal

Protein189 g

Carbohydrates2098 g

Fiber0.1 g

Sugars946 g

Total Fat506 g

Saturated Fat194 g

Monounsaturated Fat210 g

Polyunsaturated Fat52 g

Omega-30.1 g

Cholesterol533 mg

Sodium6373 mg

Potassium3314 mg

Calcium4672 mg

Iron90 mg

Magnesium513 mg

Phosphorus3695 mg

Zinc15 mg

Copper2.4 mg

Manganese11 mg

Vitamin D20 mcg

Vitamin C0 mg

Vitamin A273 mcg

Vitamin E3.1 mg

Vitamin K0 mcg

Vitamin B61.5 mg

Vitamin B124.6 mcg

Thiamin (B1)14 mg

Riboflavin (B2)7.7 mg

Niacin (B3)100 mg

Folate2359 mcg

Choline377 mg

Caffeine0 mg

Water899 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 24. The excerpt below is the record exactly as published.

Extra Cup Calces, Cream together one pound of butter and lard with two pounds of sugar, eight eggs, one and three-fourth pints of milk, vanilla, three and one-fourth pounds of flour with two ounces of baking powder

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