Sunshine Cake
From The Federation cook book, 1910
Recipe by MRS. MATTIE GRIFFIN.
Presented as published in 1910. 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
2546Calories
120 gProtein
311 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories2546 kcal
Protein120 g
Carbohydrates311 g
Fiber0 g
Sugars305 g
Total Fat91 g
Saturated Fat30 g
Monounsaturated Fat35 g
Polyunsaturated Fat18 g
Omega-30.3 g
Cholesterol3534 mg
Sodium1355 mg
Potassium2129 mg
Calcium536 mg
Iron17 mg
Magnesium116 mg
Phosphorus1882 mg
Zinc12 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D19 mcg
Vitamin C0 mg
Vitamin A1520 mcg
Vitamin E10 mg
Vitamin K2.9 mcg
Vitamin B61.6 mg
Vitamin B128.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)4.3 mg
Niacin (B3)0.7 mg
Folate447 mcg
Choline2793 mg
Caffeine0 mg
Water726 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 20. The excerpt below is the record exactly as published.
Sunshine Cake Whites of 11 eggs One and one-half cups granulated sugar One and one-half cups granulated sugar 1 cup Swans-dawn flour 1 teaspoon vanilla Yolks of 8 1 teaspoon cream tartar
Cook this with the app: pantry check, scaling, and the assistant.