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
413Calories
27 gProtein
33 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein27 g
Carbohydrates33 g
Fiber3.5 g
Sugars24 g
Total Fat19 g
Saturated Fat21 g
Monounsaturated Fat144 g
Polyunsaturated Fat59 g
Omega-316 g
Cholesterol744 mg
Sodium375 mg
Potassium524 mg
Calcium143 mg
Iron4.8 mg
Magnesium44 mg
Phosphorus443 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D4 mcg
Vitamin C68 mg
Vitamin A323 mcg
Vitamin E40 mg
Vitamin K4.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate123 mcg
Choline598 mg
Caffeine0 mg
Water420 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.