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Variety Layer Cake

Name: Variety Layer Cake
Yield: 1 servings
Ingredients: One cupful of sugar; One table-spoonful of butter; One cupful of milk; Two eggs; Two tea-spoonfuls of baking-powder; Flour to thicken

From The Pattern cook-book, 1890

Serves 1

Presented as published in 1890. 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

1017Calories

11 gProtein

233 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories1017 kcal

Protein11 g

Carbohydrates233 g

Fiber0 g

Sugars212 g

Total Fat20 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol61 mg

Sodium1037 mg

Potassium408 mg

Calcium830 mg

Iron2.5 mg

Magnesium39 mg

Phosphorus470 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.9 mg

Folate40 mcg

Choline43 mg

Caffeine0 mg

Water220 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 236. The excerpt below is the record exactly as published.

VARIETY LAYER CAKE. One cupful of sugar. One table-spoonful of butter. One cupful of milk. Two eggs. Two tea-spoonfuls of baking-powder. Flour to thicken

Cook this with the app: pantry check, scaling, and the assistant.