vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Marble Cake
From The national course in home economics, 1917
Serves 4
Recipe by Myrtie E. Robinson.
Presented as published in 1917. 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
784Calories
17 gProtein
153 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein17 g
Carbohydrates153 g
Fiber2.4 g
Sugars76 g
Total Fat13 g
Saturated Fat5.8 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol140 mg
Sodium560 mg
Potassium302 mg
Calcium252 mg
Iron8.8 mg
Magnesium78 mg
Phosphorus305 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.6 mg
Folate172 mcg
Choline117 mg
Caffeine11 mg
Water98 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 164. The excerpt below is the record exactly as published.
MARBLE CAKE. (Made of Ko-nut.) Two-thirds of a cupful of Ko-nut creamed with one and one-half cup- fuls of sugar, one-fourth of a teaspoonful of salt; add three eggs beaten light, one teaspoonful of vanilla, one cupful of water, three cupfuls of flour, three teaspoonfuls of baking-powder. Melt two ounces of Baker's chocolate in one tablespoonful of Ko-nut
Cook this with the app: pantry check, scaling, and the assistant.