Sunshine Cake
From The Raleigh cook book, 1907
If you use gas stove, light both burners two minutes, put in cake, turn out front burner and turn back burner down little more than half. Bake forty to forty-five minutes.
Presented as published in 1907. 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
1603Calories
45 gProtein
302 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1603 kcal
Protein45 g
Carbohydrates302 g
Fiber0 g
Sugars202 g
Total Fat26 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium362 mg
Potassium1325 mg
Calcium166 mg
Iron12 mg
Magnesium64 mg
Phosphorus631 mg
Zinc4.2 mg
Copper0.4 mg
Manganese1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)8.6 mg
Folate318 mcg
Choline735 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 30. The excerpt below is the record exactly as published.
Sunshine Cake.—Whites of 7 small fresh eggs; yolks of 5 eggs; 1 level teaspoon of cream tartar; pinch salt; 1 cup sugar; 1 cup flour
Cook this with the app: pantry check, scaling, and the assistant.