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Golden Cream Cake
From Original White House Cookbook, 1887
Serves 8
Delicious when properly made.
Presented as published in 1887. 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
534Calories
13 gProtein
87 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories534 kcal
Protein13 g
Carbohydrates87 g
Fiber0 g
Sugars50 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium178 mg
Potassium65 mg
Calcium107 mg
Iron2.9 mg
Magnesium13 mg
Phosphorus87 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate75 mcg
Choline0 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 191. The excerpt below is the record exactly as published.
GOLDEN CREAM CAKE. Yolks of eight eggs beaten to the lightest possible cream, two cupfuls of sugar, a pinch of salt, three teaspoonfuls of baking powder sifted well with flour
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