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Sunshine Cake
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
215Calories
3 gProtein
44 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein3.4 g
Carbohydrates44 g
Fiber0 g
Sugars31 g
Total Fat3.1 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Cholesterol115 mg
Sodium5.9 mg
Potassium68 mg
Calcium17 mg
Iron1.2 mg
Magnesium4.9 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate41 mcg
Choline87 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 153. The excerpt below is the record exactly as published.
Sunshine Cake. One and one-fourth cups granulated sugar, 1 cup flour, 1-3 tea- spoon cream of tartar, whites of 7 eggs, yolks of 5 eggs. Sift flour and sugar, whip whites stiff, add cream of tartar and sugar to the whites and beat hard; then yolks and 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.