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Tip-Top Cake
From The century cook book, 1894
Serves 3
Presented as published in 1894. 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
871Calories
18 gProtein
187 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories871 kcal
Protein18 g
Carbohydrates187 g
Fiber0 g
Sugars104 g
Total Fat11 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol144 mg
Sodium1022 mg
Potassium315 mg
Calcium662 mg
Iron7.5 mg
Magnesium44 mg
Phosphorus456 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate183 mcg
Choline112 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 73. The excerpt below is the record exactly as published.
Tip-Top Cake. Beat together one and one-half cupfuls of sugar, two eggs, one tablespoonful of butter, one cupful of milk, 2^^ cupfuls of flour, and two tablespoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.