One Egg Layer Cake

Name: One Egg Layer Cake
Ingredients: 1 cup of sugar; 1 egg; 1 cup of milk; 2 teaspoons of baking powder; 2 cups of flour; a pinch of salt

From Magnet cream separator cook book, 1910

Recipe contributed by Miss Cathie Johnston, Springbank, Alta.

Presented as published in 1910. 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

1915Calories

42 gProtein

408 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1915 kcal

Protein42 g

Carbohydrates408 g

Fiber0 g

Sugars213 g

Total Fat17 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium1111 mg

Potassium781 mg

Calcium899 mg

Iron16 mg

Magnesium105 mg

Phosphorus810 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)17 mg

Folate425 mcg

Choline190 mg

Caffeine0 mg

Water278 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 21. The excerpt below is the record exactly as published.

ONE EGG LAYER CAKE. Cream 1 cup of sugar and butter the size of an egg, add 1 egg, 1 cup of milk, 2 teaspoons of baking powder, 2 cups of flour and a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.