vegetarianpescatariansoy-freefish-freeshellfish-free
Sunshine Cake
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
830Calories
40 gProtein
88 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories830 kcal
Protein40 g
Carbohydrates88 g
Fiber0 g
Sugars49 g
Total Fat34 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.1 mg
Potassium263 mg
Calcium7.8 mg
Iron0.4 mg
Magnesium9.5 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 269. The excerpt below is the record exactly as published.
SUNSHINE CAKE 10 egg whites 1 teaspoon lemon or almond extract 11% cups powdered sugar 1 cup pastry flour 7 egg yolks 7% teaspoon cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.