vegetarianpescatariansoy-freefish-freeshellfish-free
Vienna Cream Cake
From The new practical housekeeping, 1890
Serves 8
Delicious.
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
400Calories
5 gProtein
64 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein5.5 g
Carbohydrates64 g
Fiber0 g
Sugars50 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol127 mg
Sodium219 mg
Potassium87 mg
Calcium134 mg
Iron1.5 mg
Magnesium9.6 mg
Phosphorus120 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A52 mcg
Vitamin E0.3 mg
Vitamin K0.9 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
Water39 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 61. The excerpt below is the record exactly as published.
Vienna Cr^am Cake, take four eggs, one cup each sugar and flour, one tablespoon melted butter, three teaspoons baking powder, one teaspoon lemon ; bake in jelly tins. Cream : one cup thick sour cream, one cup sugar, one cup hickory-nut or walnut meats
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