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Maple Cake
From The new practical housekeeping, 1890
Serves 8
Very nice.
Presented as published in 1890. 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
283Calories
4 gProtein
64 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein4.1 g
Carbohydrates64 g
Fiber0 g
Sugars49 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium149 mg
Potassium131 mg
Calcium119 mg
Iron1.4 mg
Magnesium15 mg
Phosphorus79 mg
Zinc0.9 mg
Copper0 mg
Manganese1.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate34 mcg
Choline56 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 62. The excerpt below is the record exactly as published.
Maple Cake. — Three eggs, one cup white sugar, two tablespoons Bweet milk, one heaping cup flour with two teaspoons baking powder in it. For filling : boil one cup maple syrup
Cook this with the app: pantry check, scaling, and the assistant.