vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Layer Cake
From Royal Victoria cook book, 1900
Serves 2
Miss BEALL
Presented as published in 1900. 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
860Calories
21 gProtein
177 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories860 kcal
Protein21 g
Carbohydrates177 g
Fiber0 g
Sugars102 g
Total Fat26 g
Saturated Fat2.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol330 mg
Sodium828 mg
Potassium284 mg
Calcium492 mg
Iron7.4 mg
Magnesium40 mg
Phosphorus430 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.4 mg
Folate186 mcg
Choline226 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 55. The excerpt below is the record exactly as published.
LAYER CAKE.—One cup of sugar, 3. tablespoons butter, 3 eggs, 4 tablespoons of milk, 3 teaspoons baking powder, 14 cups flour
Cook this with the app: pantry check, scaling, and the assistant.