Americandessertvegetarianpescatariansoy-freefish-freeshellfish-free
Pecan Cream Cake
From The household (of the Detroit free press), 1886
Serves 10
Presented as published in 1886. 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
458Calories
9 gProtein
52 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories458 kcal
Protein8.6 g
Carbohydrates52 g
Fiber0 g
Sugars40 g
Total Fat25 g
Saturated Fat7.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0 g
Cholesterol39 mg
Sodium8.1 mg
Potassium52 mg
Calcium24 mg
Iron0.7 mg
Magnesium5.6 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.3 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate20 mcg
Choline0 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 364. The excerpt below is the record exactly as published.
PECAN CREAM CAKE. The yolks of eight eggs, one cup of sugar, one cup of flour, table- spoonful of butter melted, half cup thick, sour cream, nearly teaspoon- ful of soda ; bake in layers. Cream — One cup sugar, three-fourths of a cup pecan meats, cut fine, one cup of cream, tablespoonful of corn- starch
Cook this with the app: pantry check, scaling, and the assistant.