Plain White Cake

Name: Plain White Cake
Ingredients: a quarter of a cup of butter; one and a half cups of sugar; two cups of flour; a teaspoonful of baking powder; a half pint of water; the well-beaten whites of five eggs

From Left overs, 1898

Presented as published in 1898. 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

2439Calories

59 gProtein

497 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories2439 kcal

Protein59 g

Carbohydrates497 g

Fiber0 g

Sugars302 g

Total Fat72 g

Saturated Fat7.8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol1056 mg

Sodium846 mg

Potassium706 mg

Calcium466 mg

Iron19 mg

Magnesium102 mg

Phosphorus873 mg

Zinc5.1 mg

Copper0.6 mg

Manganese2 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2.3 mg

Niacin (B3)17 mg

Folate519 mcg

Choline735 mg

Caffeine0 mg

Water461 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 18. The excerpt below is the record exactly as published.

Plain White Cake Beat a quarter of a cup of butter to a cream ; add gradually one and a half cups of sugar. Sift two cups of flour with a teaspoonful of baking powder; measure a half pint of water; add a little water and a little flour, and so continue until the ingredients are used ; beat thor- oughly, then stir in the well-beaten whites of five eggs

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