Standard Cake
From Canadian cook book, 1924
Time — layer cake, 30 to 35 min; loaf cake, 45 to 60 mins; individual amount, 30 to 35 mins. Temperature— 325°F. to 350°F.
Presented as published in 1924. 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
2092Calories
48 gProtein
450 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories2092 kcal
Protein48 g
Carbohydrates450 g
Fiber0 g
Sugars203 g
Total Fat49 g
Saturated Fat3.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol470 mg
Sodium3213 mg
Potassium626 mg
Calcium1205 mg
Iron21 mg
Magnesium105 mg
Phosphorus964 mg
Zinc3.7 mg
Copper0.6 mg
Manganese2.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A170 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.9 mg
Niacin (B3)21 mg
Folate549 mcg
Choline299 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 63. The excerpt below is the record exactly as published.
1 tb. butter. -)< ' 1 c. crumbs. . , T. salt, f.g. pepper. 1. Grate the crumb part of stale bread. 2. Melt butter (do not let it brown); add crumbs and seasonings; stir with a fork. 3. Use for scalloped dishes. For CroMons, Soup Sticks, etc., see p. 114 C.R.— 15 212 CANADIAN COOK BOOK C. CAKES AND CAKE ICINGS STANDARD CAKE. 1 tb. c. butter. 2tb. 1 c. sugar. 2 eggs. 2tb. 1 c. milk. 6 tb. 2^ c. flour. ^T. 4 T. baking powder. f.g. y2 T. salt
Cook this with the app: pantry check, scaling, and the assistant.