vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Feather Cake
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Presented as published in 1913. 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
446Calories
4 gProtein
75 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories446 kcal
Protein4.3 g
Carbohydrates75 g
Fiber0 g
Sugars44 g
Total Fat16 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium221 mg
Potassium55 mg
Calcium90 mg
Iron2.4 mg
Magnesium11 mg
Phosphorus73 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)2.6 mg
Folate63 mcg
Choline0 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 129. The excerpt below is the record exactly as published.
and 4% teaspoon salt, and with this thicken boiling milk. Add 1 cup macaroon crumbs and beaten whites of 2 eggs. Pour into wet mold and set on ice 1 hour. September 19 Vegetable Soup Roast Spare Ribs, Apple Sauce *Sweet Potatoes, Southern Style Orange Custard Coffee *Sweet Potatoes, Southern Style—Bake sweet potatoes until thoroughly done. Remove from oven and cut in halves lengthwise; remove potato from skins carefully, so as to keep skins in con- dition to refill. Mash potato, adding sufficient melted Crisco and cream to moisten. The potato mixture should be of the consistency of mashed potato when put back in shells. Season with salt, pepper, and a very little sherry. Refill skins, brush tops with Crisco and brown 5 minutes in hot oven. September 20 Broiled Striped Bass Porterhouse Steak with Olives Baked Creamed Potatoes *Asparagus, Italian Style String Bean Salad Pineapple Fluff Coffee * Asparagus, Italian Style—Cut ten- der parts of 2 bunches of asparagus into short lengths and set to boil till quite tender. Take up, drain, and put into saucepan with 3 table- spoons melted Crisco, few drops lemon juice, sprinkling of red pep- per and salt. Let get thoroughly hot, take up, and serve on slices of fried bread. 209 A Calendar of Dinners September 21 Fried Cod Steaks Sweet Potatoes Boiled Onions Cucumber Salad Walnut Pudding *Feather Cake Coffee *Feather Cake—Cream % cup Crisco with 14 cup sugar, and 14 teaspoon salt, and 2 eggs beaten with 1% cup sugar, 1 teaspoon lemon extract, 1 cup milk, 2% cups flour, and 2% teaspoons baking powder.
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