Hot Water Cake
From The home science cook book, 1902
Bake in small pans or layers.
Presented as published in 1902. 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
1235Calories
27 gProtein
259 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1235 kcal
Protein27 g
Carbohydrates259 g
Fiber0.7 g
Sugars151 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium1334 mg
Potassium332 mg
Calcium381 mg
Iron13 mg
Magnesium51 mg
Phosphorus439 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.5 mg
Folate264 mcg
Choline296 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 86. The excerpt below is the record exactly as published.
Hot Water Cake. Beat two eggs with a scant cup of sugar until very light, add one-fourth teaspoon of salt, one-half teaspoon of lemon extract, and one-fourth cup of rapidly boiling water, beating all the time. Quickly stir in one cup of flour in which one teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.