Light Cake

Name: Light Cake
Ingredients: 1 egg beaten separately; 1 cup sugar; 2 tablespoons butter; % cup milk; 2 scant cups flour; 1 teaspoon vanilla; 1 teaspoon soda; 2 teaspoons cream tartar

From Magnet cream separator cook book, 1910

Recipe by Mrs. Denis Latimer, Gananoque, Ont.

Presented as published in 1910. 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

1875Calories

38 gProtein

407 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1875 kcal

Protein38 g

Carbohydrates407 g

Fiber0 g

Sugars207 g

Total Fat35 g

Saturated Fat3.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol264 mg

Sodium133 mg

Potassium2219 mg

Calcium233 mg

Iron15 mg

Magnesium89 mg

Phosphorus499 mg

Zinc3 mg

Copper0.5 mg

Manganese2 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate425 mcg

Choline169 mg

Caffeine0 mg

Water177 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 26. The excerpt below is the record exactly as published.

LIGHT CAKE. 1 egg beaten separately, 1 cup sugar, 2 tablespoons butter, % cup milk, 2 scant cups flour, 1 teaspoon vanilla, 1 teaspoon soda, 2 teaspoons cream tartar

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