vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Feather Cake
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
288Calories
4 gProtein
42 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein4.3 g
Carbohydrates42 g
Fiber0 g
Sugars25 g
Total Fat12 g
Saturated Fat6.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol77 mg
Sodium201 mg
Potassium73 mg
Calcium127 mg
Iron1.5 mg
Magnesium9 mg
Phosphorus99 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate37 mcg
Choline37 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 18. The excerpt below is the record exactly as published.
Feather Cake Break 2 large eggs into a cup and then fill the cup with cream. Beat this mixture thoroughly and then beat in 1 cupful of granulated sugar and 11/4 cupfuls of flour sifted with 3 teaspoon- fuls of baking powder. Flavor with % teaspoonful of flavoring extract
Cook this with the app: pantry check, scaling, and the assistant.