Light Cake
From The Pennsylvania German cook book, 1902
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
3196Calories
14 gProtein
297 gCarbs
220 gFat
Full nutrition (33 nutrients)
Calories3196 kcal
Protein14 g
Carbohydrates297 g
Fiber0 g
Sugars201 g
Total Fat220 g
Saturated Fat85 g
Monounsaturated Fat98 g
Polyunsaturated Fat24 g
Cholesterol207 mg
Sodium4.5 mg
Potassium175 mg
Calcium26 mg
Iron7.1 mg
Magnesium34 mg
Phosphorus135 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline108 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 10. The excerpt below is the record exactly as published.
LIGHT CAKE. Take bread dough when it is ready to put into pans and add a little sugar and lard to taste, work this on the molding board, use flour to keep it from sticking
Cook this with the app: pantry check, scaling, and the assistant.