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Silver Cake
From Miss Cameron's cookery book, 1898
Serves 10
Gold and silver cake should be served cut in slices and arranged alternately.
Presented as published in 1898. 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
806Calories
26 gProtein
60 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein26 g
Carbohydrates60 g
Fiber14 g
Sugars28 g
Total Fat66 g
Saturated Fat4.3 g
Monounsaturated Fat36 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol27 mg
Sodium2.8 mg
Potassium857 mg
Calcium310 mg
Iron5.2 mg
Magnesium311 mg
Phosphorus566 mg
Zinc3.7 mg
Copper1.2 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E29 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)5.3 mg
Folate77 mcg
Choline59 mg
Caffeine0 mg
Water8.7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 80. The excerpt below is the record exactly as published.
Silver Cake. Six oz. flour, i lb. castor sugar, £ lb. butter, 5 whites of %gs, 40 drops of essence of almonds
Cook this with the app: pantry check, scaling, and the assistant.