My Favorite Cake
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Icing: 1.5 C. Crisco, 2 tsp. extract (mixed), 3 boxes powdered sugar, 0.5 tsp. salt, 3/4 C. milk, approximately, 1 egg white.
Presented as published in 1957. 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
5251Calories
65 gProtein
708 gCarbs
251 gFat
Full nutrition (34 nutrients)
Calories5251 kcal
Protein65 g
Carbohydrates708 g
Fiber0 g
Sugars413 g
Total Fat251 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium9907 mg
Potassium890 mg
Calcium642 mg
Iron22 mg
Magnesium132 mg
Phosphorus750 mg
Zinc3.8 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)26 mg
Folate602 mcg
Choline43 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 12. The excerpt below is the record exactly as published.
MY FAVORITE CAKE 1 Cc. Crisco 1 tsp. Baking Powder 2c. Sugar (double acting) 3 C. Flour (sift, then 14 tsp. extract (mix measure ) flavors ) 1 Cc. Milk 5 Egg Whites 4 tsp. Salt
Cook this with the app: pantry check, scaling, and the assistant.