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Mrs. Garrett's Ten-minute Cake
From Virginia Cookery-book, 1884
Serves 2
Have your oven preheated.
Presented as published in 1884. 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
967Calories
21 gProtein
206 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories967 kcal
Protein21 g
Carbohydrates206 g
Fiber0 g
Sugars106 g
Total Fat8.5 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium88 mg
Potassium1195 mg
Calcium189 mg
Iron7.7 mg
Magnesium51 mg
Phosphorus308 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate212 mcg
Choline95 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 90. The excerpt below is the record exactly as published.
Mrs. Garrett's Ten-minute Cakb. Take two teaspoonfuls of cream of tartar and mix it, by sifting, with one pint of dry flour, one even teaspoon- f ul of soda, dissolved in a teacupf ul of milk ; rub a piece 190 VmGimJL COOKSRT-BOOK, of butter the size of an egg into the dry flour ; then beat up one eggj and a teacupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.