vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Feather Cake
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
924Calories
10 gProtein
209 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories924 kcal
Protein10 g
Carbohydrates209 g
Fiber0 g
Sugars207 g
Total Fat20 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol232 mg
Sodium1061 mg
Potassium260 mg
Calcium703 mg
Iron2 mg
Magnesium24 mg
Phosphorus419 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline169 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 55. The excerpt below is the record exactly as published.
Feather Cake One cup sugar, one tablespoon butter, one egg, half cup milk, two teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.