Americandessert

Rhubarb Cake

Name: Rhubarb Cake
Cuisine: American
Ingredients: Pinch salt; 1 or 2 egss; 4 pint milk; 2-1bs. rhubarb; Sieve the CAKEOMA

From Recipes for cakes and puddings, 1930

Serve with CAKEOMA Custard.

Presented as published in 1930. 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

1432Calories

78 gProtein

132 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories1432 kcal

Protein78 g

Carbohydrates132 g

Fiber16 g

Sugars104 g

Total Fat69 g

Saturated Fat38 g

Monounsaturated Fat16 g

Polyunsaturated Fat4 g

Omega-30.3 g

Cholesterol420 mg

Sodium848 mg

Potassium5606 mg

Calcium3206 mg

Iron2.9 mg

Magnesium347 mg

Phosphorus2195 mg

Zinc9.7 mg

Copper0.2 mg

Manganese1.8 mg

Vitamin D20 mcg

Vitamin C73 mg

Vitamin A749 mcg

Vitamin E3.9 mg

Vitamin K266 mcg

Vitamin B61.5 mg

Vitamin B1211 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)3.2 mg

Niacin (B3)4.8 mg

Folate87 mcg

Choline549 mg

Caffeine0 mg

Water2605 g

As published

This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 12. The excerpt below is the record exactly as published.

Pinch salt. 1 or 2 egss. 4 pint milk. 2-1bs. rhubarb. Sieve the CAKEOMA

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