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Mother's Favorite Cake
From The Times cook book, no. 2, 1905
Serves 5
Presented as published in 1905. 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
852Calories
11 gProtein
199 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories852 kcal
Protein11 g
Carbohydrates199 g
Fiber0.9 g
Sugars144 g
Total Fat22 g
Saturated Fat1.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol93 mg
Sodium345 mg
Potassium217 mg
Calcium238 mg
Iron6.3 mg
Magnesium29 mg
Phosphorus197 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C11 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate116 mcg
Choline40 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 86. The excerpt below is the record exactly as published.
MOTHER'S FAVORITE CAKE. Mrs. Ida A. Sherman, Chicago, 111.— One and a half cups sugar, one-half cup butter, one egg, one cup milk, two and a half cups sifted flour, two and a half teaspoons bak- ing powder. Flavor with lemon and vanilla mixed. Bake in four layers. Icing and cocoa- nut: Two cups granulated ' sugar, two-thirds cup boiling water; boil until thick, pour over white of one egg beaten light; flavor with almond or vanilla. Spread betv/een layers anl on top. NO. 79. POTATO CAKE. Miss Minnie Neal. 3711 Wesley avenue, Los Angeles — Two cups granulated sugar
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