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Thrift Cake

Name: Thrift Cake
Yield: 8 servings
Ingredients: 1/2 cup shortening; 2 eggs; 1^ cups sugar; 21/2 cups flour; 1 cup milk; 4 t-spoons baking powder; 14 t-spoon salt; 1 t-spoon nutmeg; 1 t-spoon cinnamon

From Atlanta women's club cook book, 1921

Serves 8

Contributed by Mrs. Alva D. Kiser.

Presented as published in 1921. 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

443Calories

7 gProtein

70 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories443 kcal

Protein6.9 g

Carbohydrates70 g

Fiber0.2 g

Sugars39 g

Total Fat16 g

Saturated Fat4.3 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol50 mg

Sodium339 mg

Potassium120 mg

Calcium187 mg

Iron2.7 mg

Magnesium17 mg

Phosphorus147 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A30 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.7 mg

Folate69 mcg

Choline42 mg

Caffeine0 mg

Water40 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 110. The excerpt below is the record exactly as published.

THRIFT CAKE. 1/2 cup shortening. 2 eggs. 1^ cups sugar. 21/2 cups flour. 1 cup milk. 4 t-spoons baking powder. 14 t-spoon salt. 1 t-spoon nutmeg. 1 t-spoon cinnamon

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