One Egg Cake
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
No method was recorded for this recipe.
Nutrition per serving
3450Calories
52 gProtein
603 gCarbs
142 gFat
Full nutrition (34 nutrients)
Calories3450 kcal
Protein52 g
Carbohydrates603 g
Fiber0 g
Sugars301 g
Total Fat142 g
Saturated Fat51 g
Monounsaturated Fat20 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol563 mg
Sodium1078 mg
Potassium835 mg
Calcium781 mg
Iron23 mg
Magnesium125 mg
Phosphorus849 mg
Zinc4 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K6 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.9 mg
Niacin (B3)26 mg
Folate625 mcg
Choline147 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 79. The excerpt below is the record exactly as published.
One Egg Cake. I yi cups sugar i cup milk or cream J^ cup butter i egg, 3 cups flour 2 teaspoons baking-powder Grated nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.