Sunshine Cake
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
1574Calories
30 gProtein
302 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1574 kcal
Protein30 g
Carbohydrates302 g
Fiber0 g
Sugars195 g
Total Fat29 g
Saturated Fat9.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol1102 mg
Sodium58 mg
Potassium1096 mg
Calcium158 mg
Iron10 mg
Magnesium39 mg
Phosphorus534 mg
Zinc3.3 mg
Copper0.3 mg
Manganese1 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)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.5 mg
Folate351 mcg
Choline837 mg
Caffeine0 mg
Water71 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 112. The excerpt below is the record exactly as published.
Sunshine Cake Whites 10 eggs 1 tsp. lemon juice 1 3^ 2 c. powdered sugar 1 c. flour Yolks of 6 eggs 1 tsp. cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.