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Golden Cake
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
430Calories
5 gProtein
102 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein5.3 g
Carbohydrates102 g
Fiber0.7 g
Sugars76 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium20 mg
Potassium96 mg
Calcium20 mg
Iron2.2 mg
Magnesium12 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C13 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate59 mcg
Choline38 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 361. The excerpt below is the record exactly as published.
GOLDEN CAKE. Made by the same recipe as for silver cake, using the yolks instead of the whites ; add a grated lemon. JELLY CAKE. A very beautiful jelly cake can be made by using a little of the same batter from each of the foregoing recipes, and baking thin as in direc- tions for jelly cake, placing the silver and golden cakes alternately, with jelly between. BANBURY BUNS. One-fourth pound butter, one-half pound candied peel, one pound currants, one-fourth ounce ground cinnamon, one-fourth ounce allspice. Mix well together and keep m a jar ready for use. Roll out a rich puff paste, put the mixture in the middle and fold into an oval shape ; sift sugar over them and bake like pie. SUNSHINE CAKE. The whites of eleven eggs and yolks of six ; one and a half cups of granulated sugar, measured after once sifted ; one cup of flour
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