vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Thanksgiving Cake
From Buckeye cookery, 1892
Serves 3
Use icing made with egg whites and sugar between layers.
Presented as published in 1892. 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
905Calories
11 gProtein
216 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories905 kcal
Protein11 g
Carbohydrates216 g
Fiber0 g
Sugars134 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium476 mg
Potassium149 mg
Calcium285 mg
Iron6.4 mg
Magnesium30 mg
Phosphorus210 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7 mg
Folate167 mcg
Choline0 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 48. The excerpt below is the record exactly as published.
THANKSGIVING CAKE. Make Tatiee as for cocoa-nut cake (Miss Nettie Miller’ 8). Bike : five Jayers i in jelly-tins ; make frosting of whites of three eses, three on ma _ sugar well beaten together; flavor to taste, bake in sheets, and put together with icing. Walter Moore, Hamilton. ee ~ Robinson. Two cups sugar, six eggs leaving out the whites of three, one eup boiling hot water, two and one half cups flour, one table-spoon _ baking-powder in the flour; beat the yolks a little, add the sugar and beat fifteen minutes; add the three beaten whites, and the cup . of boiling water just before the flour; flavor with a tea- -spoon lemon extrac
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