vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sunshine Cake
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
697Calories
30 gProtein
101 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories697 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
Sodium674 mg
Potassium334 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 57. The excerpt below is the record exactly as published.
Sunshine Cake One-half pint granulated sugar, one-half pint Rainbow Flour, whites of seven eggs, yolks of five eggs, one-half teaspoon- ful of salt, flavoring to suit
Cook this with the app: pantry check, scaling, and the assistant.