vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
One-Egg Cake
From Royal Victoria cook book, 1900
Serves 2
Recipe attributed to Lucy BELL.
Presented as published in 1900. 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
783Calories
17 gProtein
168 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein17 g
Carbohydrates168 g
Fiber0 g
Sugars78 g
Total Fat12 g
Saturated Fat1.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol116 mg
Sodium298 mg
Potassium368 mg
Calcium257 mg
Iron7.3 mg
Magnesium47 mg
Phosphorus296 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.1 mcg
Vitamin C51 mg
Vitamin A63 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.6 mg
Folate187 mcg
Choline84 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 57. The excerpt below is the record exactly as published.
ONE-EGG CAKE.—One tablespoon butter, 1 scant cup sugar, 1 egg, 14 cups flour, ¢ scant cup milk, ? cup cur- CAKES. 447 rants, 1 teaspoon baking powder. Rub the butter to a cream, add the sugar gradually, then the well-beaten eggs ; sift the flour and baking powder together, add the flour and milk to the mixture, beat well, then add the currants. Beat well and put in a loaf pan lined with greased paper, or bake in patty pans. Lucy BELL. COCOANUT CAKE.—Three eggs (the whites of 2 of them to be used as frosting), # of a cup of sweet milk, 14 cups flour,
Cook this with the app: pantry check, scaling, and the assistant.