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Short Cake
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
533Calories
20 gProtein
99 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein20 g
Carbohydrates99 g
Fiber0 g
Sugars0.2 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol217 mg
Sodium545 mg
Potassium243 mg
Calcium315 mg
Iron8.4 mg
Magnesium41 mg
Phosphorus334 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 64. The excerpt below is the record exactly as published.
Short Cake. 1 egg. 1 tablespoon of butter. Yi cup cream or rich milk. 1 cup flour. 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.