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Good White Cake

Name: Good White Cake
Yield: 12 servings
Ingredients: 2 cups sugar — a pound; I cup melted butter—^ pound; 10 whites of eggs; 1 cup milk; 2 teaspoons baking powder; I teaspoon cream tartar; 6 cups flour — i^ pounds

From Cooking for profit, 1886

Serves 12

Makes nearly 4 pounds; costs 34 cents. Ought to be frosted the easy way.

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

560Calories

13 gProtein

84 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories560 kcal

Protein13 g

Carbohydrates84 g

Fiber0 g

Sugars35 g

Total Fat20 g

Saturated Fat11 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol196 mg

Sodium149 mg

Potassium245 mg

Calcium108 mg

Iron4.4 mg

Magnesium25 mg

Phosphorus191 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A196 mcg

Vitamin E0.9 mg

Vitamin K1.4 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate120 mcg

Choline129 mg

Caffeine0 mg

Water59 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 187. The excerpt below is the record exactly as published.

Good White Cake. A great deal of the fuss and labor some people go through every time a white cake is to be made is altogether needless : to prove it try this easy cake and be sur- prised: that it can be put together so quickly : 2 cups sugar — a pound. I cup melted butter—^ pound. 10 whites of eggs. 1 cup milk. 2 teaspoons baking powder. I teaspoon cream tartar. 6 cups flour — i^ pounds

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