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One-Egg Cake
From Fruit recipes, 1907
Serves 10
Flavouring as wished.
Presented as published in 1907. 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
365Calories
5 gProtein
62 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories365 kcal
Protein5.1 g
Carbohydrates62 g
Fiber0 g
Sugars30 g
Total Fat12 g
Saturated Fat2.8 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol19 mg
Sodium149 mg
Potassium63 mg
Calcium89 mg
Iron2.5 mg
Magnesium12 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate68 mcg
Choline15 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 8. The excerpt below is the record exactly as published.
ONE-EGG CAKE One and a half cups sugar; one-half cup shortening; one cup sweet milk; one egg; three and one-fourth cups flour; three rounding teaspoons baking powder, and pinch of salt. Flavouring as wished. INTRODUCTORY RECIPES 11 ONE-TWO-THREE-FOUR CAKE One cup each of butter and milk; two scant cups sugar; three cups flour; four eggs; two small teaspoons baking powder. SIMPLE SPONGE CAKE Three-fourths cup sugar; one cup sifted flour; one and one-half teaspoons baking powder; two eggs beaten with the sugar; a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.