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Rice Flour Cup or Layer Cake
From The bride's cook book, 1915
Serves 10
The above is a good substitute for short cake.
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
277Calories
3 gProtein
43 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories277 kcal
Protein2.6 g
Carbohydrates43 g
Fiber0.1 g
Sugars22 g
Total Fat12 g
Saturated Fat2.9 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol20 mg
Sodium265 mg
Potassium39 mg
Calcium120 mg
Iron0.3 mg
Magnesium7.9 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.4 mcg
Choline16 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 28. The excerpt below is the record exactly as published.
RICE FLOUR CUP OR LAYER CAKE Contributed by C. E. Grosjean Rice Milling Company. 2 Cups Rice Flour 3^ Cup Milk 2-3 Cup Sugar 1-3 Cup Corn Syrup 1 Egg 4 Teaspoons Baking Powder Vz Cup Shortening 1 Teaspoon Flavoring '^ Teaspoon Salt
Cook this with the app: pantry check, scaling, and the assistant.