vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Princess Cake
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Serve in square pieces.
Presented as published in 1913. 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
3415Calories
60 gProtein
494 gCarbs
139 gFat
Full nutrition (34 nutrients)
Calories3415 kcal
Protein60 g
Carbohydrates494 g
Fiber0 g
Sugars201 g
Total Fat139 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium2094 mg
Potassium724 mg
Calcium549 mg
Iron25 mg
Magnesium121 mg
Phosphorus849 mg
Zinc4.7 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)2.4 mg
Niacin (B3)25 mg
Folate672 mcg
Choline441 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 125. The excerpt below is the record exactly as published.
Princess Cake Coffee *Princess Cake—Line small square cake tin with plain Crisco pastry. Sprinkle in % cup cleaned currants. Cream % cup Crisco with | cup sugar, then add 3 well beaten eggs, 3 cups flour, 1% teaspoons baking powder, and ¥% teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.