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Layer Cream Cake
From The household (of the Detroit free press), 1886
Serves 2
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
825Calories
14 gProtein
131 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories825 kcal
Protein14 g
Carbohydrates131 g
Fiber0 g
Sugars101 g
Total Fat30 g
Saturated Fat15 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol342 mg
Sodium1533 mg
Potassium210 mg
Calcium870 mg
Iron4.6 mg
Magnesium25 mg
Phosphorus509 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.2 mg
Folate85 mcg
Choline221 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 371. The excerpt below is the record exactly as published.
LAYER CREAM CAKE. Three eggs, one cup white sugar, four tablespoonfuls cold water, one teaspoonful of cream, two spoonfuls of baking powder, half cup flour. For the cream — Half cup of cream
Cook this with the app: pantry check, scaling, and the assistant.