vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Cream Cake
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 7
Presented as published in 1907. 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
683Calories
19 gProtein
119 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein19 g
Carbohydrates119 g
Fiber0.1 g
Sugars104 g
Total Fat29 g
Saturated Fat6.2 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol480 mg
Sodium219 mg
Potassium372 mg
Calcium239 mg
Iron2.1 mg
Magnesium31 mg
Phosphorus372 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A227 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate54 mcg
Choline361 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 140. The excerpt below is the record exactly as published.
VANILLA CREAM CAKE. Take one quart of milk, sixteen eggs, four ounces of butter, twenty-four ounces of sugar, and four ounces of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.