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Minute Cake
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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
260Calories
3 gProtein
62 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories260 kcal
Protein3.4 g
Carbohydrates62 g
Fiber0 g
Sugars38 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium90 mg
Potassium44 mg
Calcium56 mg
Iron1.9 mg
Magnesium8.9 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 375. The excerpt below is the record exactly as published.
1^ cups granulated sugar, 1 cup of milk, nearly a cup of butter, 3 cups flour, 2 tea- spoons baking powder, and add the beaten whites of 6 eggs. Bake in 2 layers. Frosting. — 2 cups granulated sugar, ^ cup of water; boil until it strings. To half of this ^add 1 cup finely chopped raisins and 1 cup of chopped nuts, put between layers with plain icing on top.— Mrs. David E. Allen, 423 9th St., Wilmette. 111. - For Layer and Loaf Cakes, see Index. MINUTE CAKE.— Beat 3 eggs 1 minute; 1^/^ cups granulatexi sugar, beat together 5 minutes, 1 cup flour, beat 1 minute, Yo cup of hot water. 1 cup of flour, into which put lYi teaspoons baking powder
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