Sunshine Cake
From The Memorial Hall cook book, 1919
Mrs. L. F. Pearson
Presented as published in 1919. 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
2069Calories
51 gProtein
402 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories2069 kcal
Protein51 g
Carbohydrates402 g
Fiber0 g
Sugars303 g
Total Fat31 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium433 mg
Potassium1000 mg
Calcium196 mg
Iron13 mg
Magnesium71 mg
Phosphorus730 mg
Zinc4.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.9 mg
Niacin (B3)8.7 mg
Folate342 mcg
Choline882 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 58. The excerpt below is the record exactly as published.
Sunshine Cake White of six eggs, yolks of six eggs, 1% cups granulated sugar, 1 cup flour, scant % tsp. cream of tartar. Beat yolks to a stiff froth, add pinch of salt to whites of eggs and beat to a foam. Add cream of tartar and beat stiff. Add sugar to whites of eggs and beat, add yolks and beat, then 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.