vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sweet Strawberry Cake
From Original White House Cookbook, 1887
Serves 4
Makes a very fancy dish, as well as a most delicious cake.
Presented as published in 1887. 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
600Calories
14 gProtein
126 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein14 g
Carbohydrates126 g
Fiber0 g
Sugars67 g
Total Fat8.1 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol147 mg
Sodium173 mg
Potassium682 mg
Calcium156 mg
Iron5.2 mg
Magnesium64 mg
Phosphorus244 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0.8 mcg
Vitamin C201 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate118 mcg
Choline110 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 196. The excerpt below is the record exactly as published.
SWEET STRAWBERRY CAKE. Three eggs, one cupful of sugar, two of flour, one tablespoonful of but- ter, a teaspoonfui, heaped, of baking powder. Beat the butter and sugar together and add the eggs well beaten. Stir in the flour and baking pow- der well sifted together. Bake in deep tin plate. This quantity will fill four plates. With three pints of strawberries
Cook this with the app: pantry check, scaling, and the assistant.