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French Cake

Name: French Cake
Yield: 3 servings
Ingredients: 3 tablespoonfuls butter; 5 eggs; 1^ teaspoonfuls baking soda; 2 cups sugar; 2 teaspoonfuls cream of tartar; 1 cup of milk; Essence of vanilla

From Mrs. Maclurcan's cookery book, 1899

Serves 3

Presented as published in 1899. 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

692Calories

13 gProtein

140 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories692 kcal

Protein13 g

Carbohydrates140 g

Fiber0 g

Sugars138 g

Total Fat22 g

Saturated Fat4.1 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol351 mg

Sodium883 mg

Potassium779 mg

Calcium150 mg

Iron1.7 mg

Magnesium20 mg

Phosphorus250 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.4 mcg

Vitamin C0 mg

Vitamin A159 mcg

Vitamin E0.9 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate39 mcg

Choline259 mg

Caffeine0 mg

Water137 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 115. The excerpt below is the record exactly as published.

FEENCH CAKE. 3 tablespoonfuls butter 5 eggs 1^ teaspoonfuls baking soda 2 cups sugar 2 teaspoonfuls cream of tartar 1 cup of milk Essence of vanilla

Cook this with the app: pantry check, scaling, and the assistant.