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Graham Cake

Name: Graham Cake
Yield: 8 servings
Ingredients: one cupful of sugar; two eggs; half cup of sweet cream; one cupful of Graham flour; one teaspoonful of baking-powder

From Temperance cook book, 1887

Serves 8

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

172Calories

3 gProtein

37 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories172 kcal

Protein3.3 g

Carbohydrates37 g

Fiber0 g

Sugars25 g

Total Fat1.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol47 mg

Sodium77 mg

Potassium39 mg

Calcium43 mg

Iron1.2 mg

Magnesium5.9 mg

Phosphorus54 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A20 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)1.1 mg

Folate31 mcg

Choline37 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 145. The excerpt below is the record exactly as published.

GRAHAM CAKE. One cupful of sugar, two eggs, half cup of sweet cream, one cupful of Graham flour, one teaspoonful of baking-powder

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