Gold Cake
From The home science cook book, 1902
Presented as published in 1902. 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
227Calories
11 gProtein
1 gCarbs
20 gFat
Full nutrition (7 nutrients)
Calories227 kcal
Protein11 g
Carbohydrates0.7 g
Total Fat20 g
Vitamin E3.8 mg
Riboflavin (B2)0.3 mg
Water35 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 87. The excerpt below is the record exactly as published.
Gold Cake. Omit the egg whites and use the four yolks
Cook this with the app: pantry check, scaling, and the assistant.