vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sunshine Cake
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
790Calories
31 gProtein
119 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories790 kcal
Protein31 g
Carbohydrates119 g
Fiber7.4 g
Sugars76 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.9 mg
Potassium381 mg
Calcium113 mg
Iron2.4 mg
Magnesium22 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A10 mcg
Vitamin E4.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.6 mg
Folate67 mcg
Choline2.1 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 76. The excerpt below is the record exactly as published.
Sunshine Cake. Whites of 11 eggs, yolks of 6; IJ/2 cups of granulated sugar, the grated rind of a lemon, the grated rind of an orange and a little juice; 1 even teaspoon of cream tartar mixed with 1 cup of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.