vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Feather Cake
From Royal Victoria cook book, 1900
Serves 1
Recipe attributed to bueys BELL.
Presented as published in 1900. 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
740Calories
21 gProtein
111 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories740 kcal
Protein21 g
Carbohydrates111 g
Fiber0 g
Sugars62 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol244 mg
Sodium637 mg
Potassium526 mg
Calcium604 mg
Iron4.9 mg
Magnesium53 mg
Phosphorus513 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0.3 mg
Vitamin A250 mcg
Vitamin E1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate124 mcg
Choline193 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 57. The excerpt below is the record exactly as published.
FEATHER CAKE.—One cup milk, | cup flour, | egg, $ cup sugar, 1 tablespoon melted butter, 1 teaspoon baking powder, | teaspoon of lemon juice. Bake to a dark brown. bueys BELL: LADY FINGERS.—Beat the yolks of 4 eggs with + pound of sugar till smooth and light; whisk the whites of the eggs and add to these. Sift in { pound of flour, make into a smooth paste. Cut into size required and bake on buttered paper. MOLASSES CAKE.—Half a cup of New Orleans molasses, $ cup sour cream, 1 egg
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