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GOOD PLAIN CAKE

Name: GOOD PLAIN CAKE
Yield: 24 servings
Ingredients: 3 very scant cups sugar; % of a cup of butter; 4 well beaten eggs; % cup of milk filled up with water; % teaspoon soda put into the water; 4 level cups sifted flour; 2 teaspoons baking powder sifted in flour

From San Rafael cook book, 1906, 1906

Serves 24

I use a large cup and make 3 cakes.

Presented as published in 1906. 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

188Calories

3 gProtein

42 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories188 kcal

Protein3.5 g

Carbohydrates42 g

Fiber0 g

Sugars25 g

Total Fat5 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol42 mg

Sodium54 mg

Potassium49 mg

Calcium37 mg

Iron1.4 mg

Magnesium7.4 mg

Phosphorus53 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A15 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate37 mcg

Choline25 mg

Caffeine0 mg

Water14 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 69. The excerpt below is the record exactly as published.

GOOD PLAIN CAKE— Mrs. H. B. Shaver. 3 very scant cups sugar, % of a cup of butter, stir to a cream. 4 well Tieaten eggs, % cup of milk filled up with water, % teaspoon soda put into the water, 4 level cups sifted flour, 2 teaspoons baking powder sifted in flour

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