Gold Loaf Cake

Name: Gold Loaf Cake
Ingredients: Beat well the yolks of eight eggs; one cup of granulated sugar; one-fourth cup of butter; one-half cup of sweet milk; one and one-half cups of swansdown flour; two teaspoons of baking powder

From Trinity cook book, 1925

—MRS. N. A. SCHWINGER.

Presented as published in 1925. 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

2039Calories

71 gProtein

351 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories2039 kcal

Protein71 g

Carbohydrates351 g

Fiber0 g

Sugars202 g

Total Fat85 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1614 mg

Sodium1520 mg

Potassium824 mg

Calcium791 mg

Iron19 mg

Magnesium102 mg

Phosphorus1200 mg

Zinc6.6 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A640 mcg

Vitamin E4.2 mg

Vitamin K1.2 mcg

Vitamin B60.8 mg

Vitamin B123.6 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)2.7 mg

Niacin (B3)13 mg

Folate489 mcg

Choline1176 mg

Caffeine0 mg

Water333 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 35. The excerpt below is the record exactly as published.

GOLD LOAF CAKE Beat well the yolks of eight eggs, one cup of granulated sugar, one-fourth cup of butter, one-half cup of sweet milk, one and one-half cups of swans- down flour, two teaspoons of baking powder

Cook this with the app: pantry check, scaling, and the assistant.