vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sunrise Cake
From Royal Victoria cook book, 1900
Serves 3
Mrs. CHAS. SMITH
Presented as published in 1900. 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
699Calories
30 gProtein
101 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein30 g
Carbohydrates101 g
Fiber0 g
Sugars68 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium468 mg
Calcium121 mg
Iron5.9 mg
Magnesium35 mg
Phosphorus441 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3 mg
Folate161 mcg
Choline588 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 55. The excerpt below is the record exactly as published.
SUNRISE CAKE. Whites of 7 eggs, yolks of 5 eggs, 1 cup fine granulate | sugar, 1 scant cup of flour sifted four times, } teaspoon cream of tartar, 1 teaspoon of orange flavoring
Cook this with the app: pantry check, scaling, and the assistant.