Sunshine Cake
From Carolina cookery from Quaker kitchens, 1924
—Miss Martha R. Taylor.
Presented as published in 1924. 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
1830Calories
64 gProtein
304 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1830 kcal
Protein64 g
Carbohydrates304 g
Fiber0 g
Sugars203 g
Total Fat41 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium575 mg
Potassium1538 mg
Calcium251 mg
Iron14 mg
Magnesium83 mg
Phosphorus928 mg
Zinc6.1 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B123.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.4 mg
Niacin (B3)8.8 mg
Folate389 mcg
Choline1176 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 24. The excerpt below is the record exactly as published.
SUNSHINE CAKE 8 eggs 1 tsp. cream of tartar 1 cup sugar 1 tsp. lemon or orange 1 cup flour
Cook this with the app: pantry check, scaling, and the assistant.