Lady Cake
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
3959Calories
86 gProtein
809 gCarbs
139 gFat
Full nutrition (34 nutrients)
Calories3959 kcal
Protein86 g
Carbohydrates809 g
Fiber0 g
Sugars615 g
Total Fat139 g
Saturated Fat17 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.9 g
Omega-30.2 g
Cholesterol1769 mg
Sodium770 mg
Potassium1291 mg
Calcium674 mg
Iron22 mg
Magnesium148 mg
Phosphorus1439 mg
Zinc8.1 mg
Copper0.7 mg
Manganese2 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A718 mcg
Vitamin E4.3 mg
Vitamin K1.2 mcg
Vitamin B61 mg
Vitamin B124.9 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)3.3 mg
Niacin (B3)17 mg
Folate589 mcg
Choline1219 mg
Caffeine0 mg
Water563 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 22. The excerpt below is the record exactly as published.
Lady Cake. — 134 cups butter, 3 cups sugar, whites 8 eggs, 1 pint flour, 34 teaspoon Royal Baking Powder, 1 cup milk, 20 drops extract bitter almonds
Cook this with the app: pantry check, scaling, and the assistant.