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Variety Layer Cake
From The Pattern cook-book, 1890
Serves 2
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
No method was recorded for this recipe.
Nutrition per serving
580Calories
12 gProtein
117 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein12 g
Carbohydrates117 g
Fiber0 g
Sugars106 g
Total Fat15 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol216 mg
Sodium589 mg
Potassium273 mg
Calcium443 mg
Iron2.1 mg
Magnesium25 mg
Phosphorus334 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate44 mcg
Choline169 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 2 servings.
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.