Railroad Cake

Name: Railroad Cake
Ingredients: Break 2 eggs in a cup; fill it up with sweet cream; 1 cup of sugar; 1½ cups flour; 1 teaspoon cream tartar; ¼ teaspoon soda; a little nutmeg; and salt

From Magnet cream separator cook book, 1910

Submitted by Mrs. Wm. Stone, Melancthon, Ont.

Presented as published in 1910. 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

1925Calories

38 gProtein

415 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1925 kcal

Protein38 g

Carbohydrates415 g

Fiber0 g

Sugars201 g

Total Fat16 g

Saturated Fat3.7 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol372 mg

Sodium214 mg

Potassium2878 mg

Calcium202 mg

Iron17 mg

Magnesium189 mg

Phosphorus633 mg

Zinc3.3 mg

Copper1.5 mg

Manganese3.5 mg

Vitamin D2 mcg

Vitamin C63 mg

Vitamin A162 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B120.9 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)14 mg

Folate437 mcg

Choline294 mg

Caffeine0 mg

Water255 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 23. The excerpt below is the record exactly as published.

RAILROAD CAKE. Break 2 eggs in a cup, fill it up with sweet cream, 1 cup of sugar, IX cups flour, 1 teaspoon cream tartar, X teaspoon soda, a little nutmeg and salt

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