vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Railroad Cake
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
786Calories
15 gProtein
173 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein15 g
Carbohydrates173 g
Fiber0 g
Sugars100 g
Total Fat11 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol155 mg
Sodium174 mg
Potassium183 mg
Calcium106 mg
Iron6.1 mg
Magnesium30 mg
Phosphorus201 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate168 mcg
Choline110 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 72. The excerpt below is the record exactly as published.
Railroad Cake. — Cream two large table-spoonfuls of butter, free from salt, with two cupfuls of sand sugar ; when light, add one cupful of new milk and the yolks of three eggs. Into three cupfuls of sifted flour rub thoroughly a teaspoonful of baking- powder
Cook this with the app: pantry check, scaling, and the assistant.