vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
One-Egg Cake
From Royal Victoria cook book, 1900
Serves 8
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
No method was recorded for this recipe.
Nutrition per serving
125Calories
1 gProtein
28 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein1.5 g
Carbohydrates28 g
Fiber0 g
Sugars25 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol28 mg
Sodium12 mg
Potassium26 mg
Calcium14 mg
Iron0.3 mg
Magnesium2.8 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate9.2 mcg
Choline20 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 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
Cook this with the app: pantry check, scaling, and the assistant.