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Tanglewood Layer Cake
From The Times cook book, no. 2, 1905
Serves 10
Presented as published in 1905. 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
299Calories
6 gProtein
62 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein6.1 g
Carbohydrates62 g
Fiber1.5 g
Sugars33 g
Total Fat5.2 g
Saturated Fat0.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol3.1 mg
Sodium98 mg
Potassium166 mg
Calcium79 mg
Iron2 mg
Magnesium29 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate44 mcg
Choline3.7 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 91. The excerpt below is the record exactly as published.
TAN GLEWOOD LAYER CAKE. Mrs. Kate E. Lee, Tanglewood Ranch, Ana- heim, Cal.— Whites of three eggs, one cup sugar, one large tablespoon butter, two-thirds cup sweet milk, two cups flour, two small teaspoons baking powder; flavor with lemon and vanilla mixed. Filling: One cup powdered sugar mixed with a little sweet milk, one-half cup chopped raisins, one-half cup chopped nuts
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