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Tip-Top Cake
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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
129Calories
4 gProtein
25 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein4.5 g
Carbohydrates25 g
Fiber0 g
Sugars0.1 g
Total Fat3.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol36 mg
Sodium130 mg
Potassium56 mg
Calcium76 mg
Iron2 mg
Magnesium9.8 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate54 mcg
Choline25 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 364. The excerpt below is the record exactly as published.
TIP-TOP CAKE. One egg, one tablespoonful of butter, a small cup of sweet milk, one and a half cupf uls of flour, one teaspoonful and a half of baking powder, one teaspoonful of lemon extract
Cook this with the app: pantry check, scaling, and the assistant.