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Sunshine Cake
From Mary Jane's cook book, 1916
Serves 2
Don't worry.
Presented as published in 1916. 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
715Calories
32 gProtein
79 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories715 kcal
Protein32 g
Carbohydrates79 g
Fiber0 g
Sugars50 g
Total Fat29 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium147 mg
Potassium249 mg
Calcium6.1 mg
Iron0.3 mg
Magnesium7.3 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 16. The excerpt below is the record exactly as published.
SUNSHINE CAKE. Egg whites, 5. Cream of tartar, y2 teaspoon. Egg yolks. 4. Sugar, % cup. Salt, ys teaspoon. Vanilla, y2 teaspoon. Pastry flour, i/2 cup.
Cook this with the app: pantry check, scaling, and the assistant.