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Sunshine Cake
From The Henderson cook book, 1914
Serves 3
Submitted by Miss Julia M. Cooper.
Presented as published in 1914. 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
763Calories
30 gProtein
118 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories763 kcal
Protein30 g
Carbohydrates118 g
Fiber0 g
Sugars84 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium423 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 50. The excerpt below is the record exactly as published.
SUNSHINE CAKE. Whites of 7 eggs, yolks of 5, 1*4 cups of granulated sugar, 1 cup flour, 1-3 teaspoon cream tartar, pinch salt in whites of eggs before whipping. Flavor to taste.
Cook this with the app: pantry check, scaling, and the assistant.