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One Egg Cake
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
222Calories
4 gProtein
50 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories222 kcal
Protein4.2 g
Carbohydrates50 g
Fiber0 g
Sugars25 g
Total Fat2.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol27 mg
Sodium69 mg
Potassium53 mg
Calcium43 mg
Iron1.9 mg
Magnesium9.4 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate53 mcg
Choline18 mg
Caffeine0 mg
Water8.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 141. The excerpt below is the record exactly as published.
One Egg Cake. One eggy 1 tablespoon of butter, 1 cup of sugar, 2 cups of flour, Cream butter and flour together until light; 1 cup of sweet milk, KENTUCKY RECEIPT BOOK. 236 1 heaping teaspoon of baking powder. Beat well and add 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.