French Cream Cake
From The housewife's aid, 1950
Split and dress with custard.
Presented as published in 1950. 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
1682Calories
39 gProtein
349 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1682 kcal
Protein39 g
Carbohydrates349 g
Fiber0 g
Sugars201 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium919 mg
Potassium467 mg
Calcium775 mg
Iron14 mg
Magnesium72 mg
Phosphorus1380 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)13 mg
Folate371 mcg
Choline441 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 22. The excerpt below is the record exactly as published.
FRENCH CREAM CAKE One and a half large teacups of flour, one large teacup of sugar, three eggs separately beaten, two teaspoonfuls Royal bak- ing powder
Cook this with the app: pantry check, scaling, and the assistant.