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Quick Cake

Name: Quick Cake
Yield: 8 servings
Ingredients: One-third cup soft shortening; two eggs; one and a third cups flour; half teaspoon vanilla; one and a third cups brown sugar; half cup milk; two teaspoons baking powder

From The Toronto Cook Book, 1915

Serves 8

Presented as published in 1915. 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

302Calories

3 gProtein

53 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories302 kcal

Protein2.8 g

Carbohydrates53 g

Fiber0 g

Sugars36 g

Total Fat9.4 g

Saturated Fat2.4 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat2.4 g

Omega-30.2 g

Cholesterol1.8 mg

Sodium134 mg

Potassium100 mg

Calcium118 mg

Iron1.6 mg

Magnesium11 mg

Phosphorus64 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A4.9 mcg

Vitamin E0.5 mg

Vitamin K4.6 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate34 mcg

Choline3.6 mg

Caffeine0 mg

Water16 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 63. The excerpt below is the record exactly as published.

Quick Cake One-third cup soft shortening, two eggs, one and a third cups flour, half teaspoon vanilla, one and a third cups brown sugar, half cup milk, two teaspoons baking powder

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