Strawberry Cake
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
Presented as published in 1963. 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
416Calories
28 gProtein
31 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein28 g
Carbohydrates31 g
Fiber0 g
Sugars24 g
Total Fat19 g
Saturated Fat21 g
Monounsaturated Fat144 g
Polyunsaturated Fat59 g
Omega-316 g
Cholesterol744 mg
Sodium371 mg
Potassium550 mg
Calcium145 mg
Iron4 mg
Magnesium47 mg
Phosphorus460 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D4 mcg
Vitamin C100 mg
Vitamin A320 mcg
Vitamin E40 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate95 mcg
Choline589 mg
Caffeine0 mg
Water424 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 10. The excerpt below is the record exactly as published.
STRAWBERRY CAKE Mrs. Clyde Merritt 1 box white cake mix 1 c. cooking oil 1 pkg. strawberry Jello 1/2 c. water 3/4 c. strawberries, frozen 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.