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French Cream Cake
From The complete cook book, 1900
Serves 8
This cake is better a day or two old.
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
198Calories
5 gProtein
39 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein5.1 g
Carbohydrates39 g
Fiber0 g
Sugars25 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium213 mg
Potassium59 mg
Calcium116 mg
Iron1.6 mg
Magnesium8.3 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate40 mcg
Choline74 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 102. The excerpt below is the record exactly as published.
FEENCH CKEAM CAKE. Four eggs, one cup of white sugar, one cup and two tablespoonfuls of flour, one tablespoonful of baking powder in flour, and two tablespoonfuls of cold water
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