Two Egg Cake

Name: Two Egg Cake
Ingredients: 2 eggs well beaten; 1 cup sugar; 2 1/4 teaspoons baking powder sifted with flour; 2 tablespoons butter or lard; 1 cup milk; flour to make medium batter or about two cups

From The Carbon County cook book, 1926

Presented as published in 1926. 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

1168Calories

8 gProtein

214 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1168 kcal

Protein8 g

Carbohydrates214 g

Fiber0 g

Sugars212 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol55 mg

Sodium1153 mg

Potassium372 mg

Calcium889 mg

Iron1.2 mg

Magnesium32 mg

Phosphorus465 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline57 mg

Caffeine0 mg

Water215 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 14. The excerpt below is the record exactly as published.

Two Egg Cake. 2 eggs well beaten, 1 cup sugar, 214 teaspoons baking powder sifted with flour, 2 tablespoons butter or lard, 1 cup milk, flour to make medium batter or about two cups

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