Light Cake

Name: Light Cake
Ingredients: Goz. each of sifted flour; Goz. each of rice flour (creme de riz); ilb. caster sugar; the yolks and whites of nine eggs; loz. carraway seeds

From Bread, cakes, and biscuits, 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

3682Calories

89 gProtein

734 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories3682 kcal

Protein89 g

Carbohydrates734 g

Fiber2.6 g

Sugars454 g

Total Fat50 g

Saturated Fat14 g

Monounsaturated Fat17 g

Polyunsaturated Fat9 g

Omega-30.2 g

Cholesterol1674 mg

Sodium663 mg

Potassium1295 mg

Calcium323 mg

Iron18 mg

Magnesium157 mg

Phosphorus1284 mg

Zinc9.4 mg

Copper1.3 mg

Manganese3 mg

Vitamin D9 mcg

Vitamin C2.2 mg

Vitamin A724 mcg

Vitamin E4.7 mg

Vitamin K1.4 mcg

Vitamin B61.1 mg

Vitamin B124 mcg

Thiamin (B1)2 mg

Riboflavin (B2)2.9 mg

Niacin (B3)16 mg

Folate528 mcg

Choline1323 mg

Caffeine0 mg

Water394 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.

Goz. each of sifted flour and rice flour (creme de riz), ilb. caster sugar, the yolks and whites of nine eggs beaten separately, and loz. carraway seeds. Bake for an hour in a quick oven. This makes a very light cake

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