Snowflake Cake
From Crescent cook book, 1920
Presented as published in 1920. 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
2576Calories
60 gProtein
541 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories2576 kcal
Protein60 g
Carbohydrates541 g
Fiber0 g
Sugars225 g
Total Fat66 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol184 mg
Sodium1142 mg
Potassium1308 mg
Calcium1209 mg
Iron24 mg
Magnesium171 mg
Phosphorus1137 mg
Zinc5 mg
Copper0.7 mg
Manganese3.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)4.1 mg
Riboflavin (B2)2.5 mg
Niacin (B3)28 mg
Folate652 mcg
Choline87 mg
Caffeine0 mg
Water482 g
As published
This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 6. The excerpt below is the record exactly as published.
SNOWFLAKE CAKE 1 scant cup Sugar 3144 scant cups Flour 1 teaspoon Vanilla 14 scant cup Butter 2 cups Milk 2 teaspoons Crescent Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.