FoodNet

Gold Cake

From Cookery for little girls, 1910

Can add citron if desired.

Presented as published in 1910. 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

1840Calories
50 gProtein
356 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1840 kcal
Protein50 g
Carbohydrates356 g
Fiber0 g
Sugars208 g
Total Fat37 g
Saturated Fat8.5 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol790 mg
Sodium1278 mg
Potassium730 mg
Calcium824 mg
Iron15 mg
Magnesium92 mg
Phosphorus919 mg
Zinc4.5 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D5.2 mcg
Vitamin C0 mg
Vitamin A359 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.9 mg
Niacin (B3)13 mg
Folate395 mcg
Choline610 mg
Caffeine0 mg
Water283 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 26. The excerpt below is the record exactly as published.

one teaspoonful vanilla and the stiffly beaten whites of the eggs, mix as little as possible, to stir through, and then add the last of the flour. Bake either in a loaf or in two layer tins. The layers can be put together when cold with either the icing already given or this chocolate frosting: CHOCOLATE ICING To one cup of granulated sugar add one-third cup of boiling water, and stir to dissolve until it begins to boil, but no longer. Cook until it hairs from a spoon, then pour slowly on the stiff white of an egg, beating steadily. When the candy is well mixed through the egg, add two squares of chocolate, grated, and continue beat- ing until cool and thick enough to spread. If the candy happens to be taken off too soon, the icing will not get thick, and in that event it can be made the right consistency by the addition of a little confectioner's sugar. 89 COOKERY FOR LITTLE GIRLS BOILED ICING For the plain white boiled icing, simply omit the chocolate from the foregoing recipe, and flavor as desired. After the two white layers have been put into the oven, if she will be very careful not to forget them, our little maid can go at her loaf cake. GOLD CAKE To one cupful of sugar, and a rounded table- spoonful of butter rubbed creamy, she can stir in the four yolks and one whole egg beaten to- gether as light as the proverbial feather. Then after sifting one and one-half cupfuls of flour with two level teaspoonfuls baking-powder in a separate bowl, she can add, a little at a time, one-half cupful of milk
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Cook this with the app: pantry check, scaling, and the assistant.