dessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Cake
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Optionally, a meringue made with the white of an egg and a tablespoonful of powdered sugar may be spread over the top layer of strawberries.
Presented as published in 1880. 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
342Calories
1 gProtein
85 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories342 kcal
Protein1.4 g
Carbohydrates85 g
Fiber0 g
Sugars78 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium1.3 mg
Potassium498 mg
Calcium39 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 179. The excerpt below is the record exactly as published.
e table- spoonful of butter, one scant teaspoonful of cream of tartar, a small half teaspoonful of soda. Beat the butter and sugar together. Add the eggs, well beaten. Mix the soda and cream of tartar with the flour, and rub through a sieve. Stir into the beaten egg and sugar. Bake in deep tin plates. Four can be filled with the quantities given. Have three pints of strawberries mixed with a cupful of sugar
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