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Sunshine Cake

Name: Sunshine Cake
Yield: 3 servings
Ingredients: Use whites of ten eggs; yolks of six; one teaspoonful of cream of tartar; one and one-half cupfuls of sifted pulverized sugar; one cupful of flour; the grated peel of one orange

From The national course in home economics, 1917

Serves 3

Recipe by Hilda Vanquist.

Presented as published in 1917. 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

627Calories

16 gProtein

143 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories627 kcal

Protein16 g

Carbohydrates143 g

Fiber1.2 g

Sugars105 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium8.1 mg

Potassium427 mg

Calcium35 mg

Iron2.7 mg

Magnesium18 mg

Phosphorus59 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.1 mg

Folate82 mcg

Choline0 mg

Caffeine0 mg

Water142 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 164. The excerpt below is the record exactly as published.

SUNSHINE CAKE. Use whites of ten eggs, yolks of six, one teaspoonful of cream of tar- tar, one and one-half cupfuls of sifted pulverized sugar, one cupful of flour, the grated peel of one orange

Cook this with the app: pantry check, scaling, and the assistant.