Luxor Loaf
From Royal cook book, 1930
Makes 1 ten-inch cake.
Presented as published in 1930. 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
1988Calories
46 gProtein
314 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories1988 kcal
Protein46 g
Carbohydrates314 g
Fiber0 g
Sugars201 g
Total Fat63 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1477 mg
Potassium212 mg
Calcium715 mg
Iron2.3 mg
Magnesium43 mg
Phosphorus1024 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water482 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 25. The excerpt below is the record exactly as published.
Luxor Loaf ¥% cup egg yolks L446 cup lukewarm water 4g teaspoon baking soda 1 cup fine granulated sugar 1 teaspoon vanilla extract 11% cups pastry flour 2 teaspoons Royal Baking Powder 14 teaspoon salt 1 recipe Lemon Cream Filling (page 26) 1 recipe Marshmallow Frosting (page 26)
Cook this with the app: pantry check, scaling, and the assistant.