Spanish Layer Cake

Name: Spanish Layer Cake
Ingredients: 1/2 cup Cottolene; 3 teaspoons baking powder; 1 cup sugar; 1 teaspoon cinnamon; Yolks 2 eggs; 3/4 teaspoon cloves; 1/2 cup milk; 3/4 teaspoon salt; 1.5 cups pastry flour; Whites 2 eggs

From Fifty-two Sunday dinners, 1913

Cover top with frosting or powdered sugar.

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

1651Calories

26 gProtein

360 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1651 kcal

Protein26 g

Carbohydrates360 g

Fiber0.6 g

Sugars209 g

Total Fat17 g

Saturated Fat5.6 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol382 mg

Sodium3277 mg

Potassium519 mg

Calcium1022 mg

Iron4.3 mg

Magnesium68 mg

Phosphorus742 mg

Zinc2.8 mg

Copper0.4 mg

Manganese2.2 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A169 mcg

Vitamin E1.1 mg

Vitamin K2.6 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2 mg

Folate50 mcg

Choline301 mg

Caffeine0 mg

Water148 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 34. The excerpt below is the record exactly as published.

SPANISH LAYER CAKE }^ cup Cottolene. 3 teaspoons baking powder. 1 cup sugar. 1 teaspoon cinnamon. Yolks 2 eggs. 34 teaspoon cloves. Yz cup milk. 34 teaspoon salt. Ij^ cups pastry flour. Whites 2 eggs

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