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Vienna Cream Cake

Name: Vienna Cream Cake
Yield: 8 servings
Ingredients: Four eggs; one cup of sugar; one cup of flour; one tablespoonful of melted butter; three teaspoonfuls of baking powder; one teaspoonful of lemon

From The household (of the Detroit free press), 1886

Serves 8

Presented as published in 1886. 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

203Calories

5 gProtein

38 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories203 kcal

Protein4.9 g

Carbohydrates38 g

Fiber0 g

Sugars25 g

Total Fat4.1 g

Saturated Fat1.6 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol97 mg

Sodium213 mg

Potassium58 mg

Calcium116 mg

Iron1.5 mg

Magnesium7.8 mg

Phosphorus103 mg

Zinc0.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C0.3 mg

Vitamin A52 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate37 mcg

Choline74 mg

Caffeine0 mg

Water22 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 369. The excerpt below is the record exactly as published.

VIENNA CREAM CAKE. Four eggs, one cup of sugar, one cup of flour, one tablespoonful of melted butter, three teaspoonfuls of baking powder, one teaspoonful of lemon

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