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Sunshine Cake
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
530Calories
19 gProtein
51 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein19 g
Carbohydrates51 g
Fiber0.1 g
Sugars26 g
Total Fat27 g
Saturated Fat9.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.3 g
Cholesterol1102 mg
Sodium53 mg
Potassium957 mg
Calcium138 mg
Iron4.4 mg
Magnesium12 mg
Phosphorus426 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D5.5 mcg
Vitamin C2 mg
Vitamin A389 mcg
Vitamin E2.6 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.7 mg
Folate190 mcg
Choline836 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 51. The excerpt below is the record exactly as published.
Sunshine Cake. — (1) Make the same as for Angel Cake, but using 1 teaspoonful of essence of orange-peel instead of vanilla/ and adding the well-beaten yolks of six eggs to the beaten whites and sugar before adding the flour. (2) Have ready the whites of eleven eggs and yolks of six, If breakfast-cupfuls of caster sugar, 1 breakfast-cupful of flour
Cook this with the app: pantry check, scaling, and the assistant.