Royal Tropicaroma Cake

Name: Royal Tropicaroma Cake
Ingredients: one-half cup shortening; one and one-fourth cups sugar; two beaten eggs; two and one-half cups of swansdown flour; four level teaspoons Royal Baking Powder; one-fourth teaspoon salt; one teaspoon nutmeg; one teaspoon cinnamon; one cup milk

From Trinity cook book, 1925

Presented as published in 1925. 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

3355Calories

55 gProtein

513 gCarbs

128 gFat

Full nutrition (34 nutrients)

Calories3355 kcal

Protein55 g

Carbohydrates513 g

Fiber0.6 g

Sugars265 g

Total Fat128 g

Saturated Fat8.3 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol401 mg

Sodium2272 mg

Potassium953 mg

Calcium1728 mg

Iron22 mg

Magnesium138 mg

Phosphorus2549 mg

Zinc4.7 mg

Copper0.6 mg

Manganese2.5 mg

Vitamin D4.3 mcg

Vitamin C0.1 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)2.2 mg

Niacin (B3)22 mg

Folate551 mcg

Choline338 mg

Caffeine0 mg

Water323 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 31. The excerpt below is the record exactly as published.

ROYAL TROPICAROMA CAKE Cream one-half cup shortening, add one and one-fourth cups sugar and two beaten eggs. Mix well and add (sifted together) two and one-half cups of swansdown flour, four level teaspoons Royal Baking Powder, one-fourth teaspoon salt, one teaspoon nutmeg, and one teaspoon cinnamon, alternately with one cup milk

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