Plain Cake
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1674Calories
27 gProtein
383 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1674 kcal
Protein27 g
Carbohydrates383 g
Fiber0 g
Sugars236 g
Total Fat19 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol217 mg
Sodium784 mg
Potassium333 mg
Calcium459 mg
Iron12 mg
Magnesium59 mg
Phosphorus450 mg
Zinc2 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate324 mcg
Choline147 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 74. The excerpt below is the record exactly as published.
tablespoonful butter, i pint sliced tomatoes, i pint milk, season to taste. Scrape the corn from the cob, boil the cobs 20 minutes in water enough to cover them, thea skim them out. Fry the onion in the salt pork and strain into com water, add the vegetables, simmer till potatoes are tender, then add butter and milk and season. Serve very hot with crackers. ■- FRIDAY, AUG. II Breakfast— California Breakfast Food with Cream, l^roiled Salt Mackerel, Bread and Butter. Coffee. Dinner— Fried Sword Fish Steak, Boiled Potatoes. Stewed To- matoes. Bread and Butter. Musk-melon. Supper— Fried Cucumbers. Baked Pears. Plain Cake. Tea. Plain Cake.— i egg, i cup coffee sugar, i tablespoonful butter, % cup sweet milk, i^^ cup flour (not heaping), 1V2 teaspoonfuls baking powder
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.