vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Swiss Cake

Name: Swiss Cake
Yield: 8 servings
Ingredients: One and a half cups white sugar; four tablespoons of melted butter; two eggs; one cup milk; one teaspoon cream tartar; half teaspoon of soda; three cups flour

From The Toronto Cook Book, 1915

Serves 8

Flavor with lemon.

Presented as published in 1915. 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

403Calories

8 gProtein

76 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories403 kcal

Protein7.8 g

Carbohydrates76 g

Fiber0 g

Sugars39 g

Total Fat8.4 g

Saturated Fat4.4 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol65 mg

Sodium32 mg

Potassium230 mg

Calcium55 mg

Iron2.9 mg

Magnesium18 mg

Phosphorus108 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A76 mcg

Vitamin E0.3 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate81 mcg

Choline43 mg

Caffeine0 mg

Water42 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 68. The excerpt below is the record exactly as published.

Swiss Cake One and a half cups white sugar, four tablespoons of melted butter, two eggs one cup milk one teaspoon cream tartar, half teaspoon of soda, three cups flour

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