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Sunshine Cake
From How we cook in Tennessee .., 1906
Serves 2
From Mrs. J. E. Ryley.
Presented as published in 1906. 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
868Calories
27 gProtein
160 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories868 kcal
Protein27 g
Carbohydrates160 g
Fiber5.4 g
Sugars104 g
Total Fat17 g
Saturated Fat5.2 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol561 mg
Sodium219 mg
Potassium402 mg
Calcium167 mg
Iron6.6 mg
Magnesium44 mg
Phosphorus374 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C74 mg
Vitamin A242 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)4.6 mg
Folate182 mcg
Choline447 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 88. The excerpt below is the record exactly as published.
Sunshine Cake. — Separate six eggs, one jelly glass flour (even) and one of sugar, juice half lemon and little of the rind, one scant teaspoon cream and a little salt
Cook this with the app: pantry check, scaling, and the assistant.