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Velvet Cream Cake
From The New century cook book, 1899
Serves 10
Presented as published in 1899. 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
293Calories
6 gProtein
64 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein5.6 g
Carbohydrates64 g
Fiber0.3 g
Sugars40 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol74 mg
Sodium177 mg
Potassium69 mg
Calcium84 mg
Iron3.5 mg
Magnesium11 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate56 mcg
Choline59 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The New century cook book (1899), page 90. The excerpt below is the record exactly as published.
Velvet Cream Cake. Four eggs, two cups sugar, two cups flour, two teaspoonfuls baking powder, one tablespoonful flavoring, last add one cup of boiling water
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