Sunshine Cake

Name: Sunshine Cake
Ingredients: Whites of ten eggs; yolks of six eggs; one half teaspoonful salt; one teaspoonful cream of tartar; one half teaspoonful lemon extract; one and one-half cups sugar; one cup flour

From Durham cook book ..., 1921

Recipe attributed to Mrs. L. S. Booker.

Presented as published in 1921. 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

2145Calories

62 gProtein

409 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories2145 kcal

Protein62 g

Carbohydrates409 g

Fiber0 g

Sugars301 g

Total Fat32 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1175 mg

Potassium985 mg

Calcium28 mg

Iron7.4 mg

Magnesium35 mg

Phosphorus136 mg

Zinc1 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E5.8 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2.2 mg

Niacin (B3)8.5 mg

Folate201 mcg

Choline0 mg

Caffeine0 mg

Water326 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 19. The excerpt below is the record exactly as published.

SUNSHIXE CAKE, Whites of ten eggs, yolks of six eggs, one half teaspoon- ful salt, one teaspoonful cream of tartar, one half teaspoonful lemon extract, one and one-half cups sugar, one cup flour

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