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Sweet Cream Cake

Name: Sweet Cream Cake
Yield: 2 servings
Ingredients: Two eggs; sweet cream of medium grade; 1 cup sugar; 1% cups flour; 4 teaspoons baking powder; % teaspoon salt; flavor, put eggs in cup.

From Magnet users cook book, 1920

Serves 2

Recipe by Mrs. Alex. Stewart, Evarts, Alta.

Presented as published in 1920. 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

808Calories

17 gProtein

176 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories808 kcal

Protein17 g

Carbohydrates176 g

Fiber0 g

Sugars101 g

Total Fat6.5 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium1598 mg

Potassium201 mg

Calcium569 mg

Iron7.2 mg

Magnesium34 mg

Phosphorus395 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.4 mg

Folate174 mcg

Choline147 mg

Caffeine0 mg

Water48 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 47. The excerpt below is the record exactly as published.

SWEET CREAM CAKE. Two eggs, sweet cream of medium grade, 1 cup sugar, 1% cups flour, 4 teaspoons baking powder, % teaspoon salt, flavor, put eggs in cup.

Cook this with the app: pantry check, scaling, and the assistant.