vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Vanity Cake
From Buckeye cookery, 1892
Serves 10
Recipe includes a method for icing.
Presented as published in 1892. 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
560Calories
8 gProtein
125 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein8.5 g
Carbohydrates125 g
Fiber0 g
Sugars100 g
Total Fat13 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol174 mg
Sodium177 mg
Potassium102 mg
Calcium96 mg
Iron2.6 mg
Magnesium14 mg
Phosphorus139 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate69 mcg
Choline118 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 48. The excerpt below is the record exactly as published.
half cup sweet milk, one and a half cups flour, half cup corn starch, tea-spoon baking- _ powder, whites of six eggs; bake in two cakes, putting frosting be- _ tween and on top.—Olivia S. Hinman, Battle Creek, Two cups pulverized sugar, half cup butter beaten to a cream; add half cup sweet milk, two and a half cups flour, two and a half tea-spoons baking-powder in the flour, whites of eight eggs; bake in jelly-tins and put together with icing made by boiling a half tea- cup of water and three tea-cups sugar till thick ; pour it slowly over the well-beaten whites of three eggs, and beat all together till cool. Vanity CAKE
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