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Lilly's Plain Layer Cake
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
843Calories
20 gProtein
178 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories843 kcal
Protein20 g
Carbohydrates178 g
Fiber0 g
Sugars80 g
Total Fat13 g
Saturated Fat2.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol120 mg
Sodium779 mg
Potassium346 mg
Calcium543 mg
Iron8.3 mg
Magnesium49 mg
Phosphorus424 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate212 mcg
Choline90 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 57. The excerpt below is the record exactly as published.
Lilly's Plain Layer Cake Three-quarters cup suga /, one tablespoon butter, one egg, three-quarters cup milk, two cups more or less of flour, three teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.