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Feather Cake

From The Henderson cook book, 1914

Serves 3

Presented as published in 1914. 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

806Calories
20 gProtein
166 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein20 g
Carbohydrates166 g
Fiber0 g
Sugars84 g
Total Fat8.2 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium1190 mg
Potassium239 mg
Calcium234 mg
Iron7.4 mg
Magnesium38 mg
Phosphorus310 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.1 mg
Folate199 mcg
Choline196 mg
Caffeine0 mg
Water101 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 56. The excerpt below is the record exactly as published.

4 eggs, reserving whites of 2 for icing; 2 table- spoons cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, 1 teaspoon soda. Bake in layers and put together with white icing. — Mrs. J. H. ParJuim. * SPICE CAKE. One cup butter, 1 cup sugar, 4 eggs, 1 teaspoon of ground cloves, 1 teaspoon ground allspice, 2 teaspoons cinnamon, 1 LAYER CAKES 127 cup cold boiled coffee, 2 cups of flour with 2 teaspoons of Royal baking powder sifted with the flour. Cream together butter and sugar, adding eggs 1 at a time. Beat well, add spices and coffee, then add flour and ibake. — Miss Sarah Ed- wards. FEATHEK, CAKE. One and one-fourth cups granulated sugar, 2-3 cup Snow- drift, 1 level teaspoon salt, 4 eggs, y2 cup water, 2y2 cups sifted flour, 2 rounding teaspoons baking powder, 1 teaspoon extract
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