Plain Cake

Name: Plain Cake
Ingredients: as much shortening as sugar; as much shortening as sugar; as much liquid as flour; as much liquid as flour; 2 tsp. of baking powder to each cup of flour

From A laboratory manual of foods and cookery, 1916

For every egg after the first, 0.5 tsp. of baking powder is deducted.

Presented as published in 1916. 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

3078Calories

14 gProtein

300 gCarbs

211 gFat

Full nutrition (33 nutrients)

Calories3078 kcal

Protein14 g

Carbohydrates300 g

Fiber0 g

Sugars201 g

Total Fat211 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium945 mg

Potassium176 mg

Calcium548 mg

Iron8.1 mg

Magnesium36 mg

Phosphorus330 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.5 mg

Folate201 mcg

Choline0 mg

Caffeine0 mg

Water13 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 75. The excerpt below is the record exactly as published.

plain cake conforms to these proportions : | as much shortening as sugar. | as much liquid as flour. 2 tsp. of baking powder to each cup of flour

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