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Sunshine Cake
From The Cook County cook book, 1912
Serves 2
None
Presented as published in 1912. 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
873Calories
29 gProtein
151 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories873 kcal
Protein29 g
Carbohydrates151 g
Fiber0 g
Sugars101 g
Total Fat18 g
Saturated Fat5.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol651 mg
Sodium252 mg
Potassium731 mg
Calcium111 mg
Iron6.7 mg
Magnesium38 mg
Phosphorus414 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A280 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.4 mg
Folate183 mcg
Choline515 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 378. The excerpt below is the record exactly as published.
SUNSHINE CAKE.— Beat whites of 7 eggs stiff; add 1 cup of sugar, sifted; beat for 10 minutes. Beat the 7 yolks stiff, stir into the whites slowly and careiuWy. Sift 1 small cup of flour 5 times, and add a small teaspoon of cream of tartar to the last sift- ing. Add flour to other ingredients very slowly, and flavor with 14 teaspoon of vinegar.
Cook this with the app: pantry check, scaling, and the assistant.