French Cream Cake

Name: French Cream Cake
Ingredients: Six eggs; two cups sugar; three cups flour; four tablespoonfuls water; two teaspoonfuls baking powder; One quart milk; four tablespoonfuls corn starch; four tablespoonfuls melted butter; one cup sugar

From Popular cook book, 1899

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

5226Calories

111 gProtein

971 gCarbs

111 gFat

Full nutrition (34 nutrients)

Calories5226 kcal

Protein111 g

Carbohydrates971 g

Fiber0.3 g

Sugars650 g

Total Fat111 g

Saturated Fat55 g

Monounsaturated Fat30 g

Polyunsaturated Fat8.4 g

Omega-30.4 g

Cholesterol1349 mg

Sodium1761 mg

Potassium2416 mg

Calcium1981 mg

Iron28 mg

Magnesium259 mg

Phosphorus2196 mg

Zinc11 mg

Copper0.9 mg

Manganese3 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A1160 mcg

Vitamin E4.9 mg

Vitamin K4.7 mcg

Vitamin B61.4 mg

Vitamin B128 mcg

Thiamin (B1)4.2 mg

Riboflavin (B2)4.4 mg

Niacin (B3)27 mg

Folate744 mcg

Choline1066 mg

Caffeine0 mg

Water1195 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 28. The excerpt below is the record exactly as published.

FRENCH CRHAM CAKE. Six eggs, two cups sugar, three cups flour, four table- spoonfuls water, two teaspoonfuls baking powder. Bake in layers. FILLING. One quart milk, four eggs, four tablespoonfuls corn starch, four tablespoonfuls melted butter, one cup sugar

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