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Vienna Prater Cake
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
Presented as published in 1913. 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
181Calories
5 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories181 kcal
Protein4.8 g
Carbohydrates29 g
Fiber0.5 g
Sugars23 g
Total Fat5 g
Saturated Fat2.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium115 mg
Potassium88 mg
Calcium61 mg
Iron1.5 mg
Magnesium15 mg
Phosphorus94 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline88 mg
Caffeine2.8 mg
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 76. The excerpt below is the record exactly as published.
Vienna Prater Cake. 6 eggs. 1 cup sugar. % cup flour. % cup chocolate. lJ/2 teaspoons baking powder. Vanilla. Bake in layers and when perfectly cold put in the follow- ing filling: Three-quarters cup milk boiled with 1 cup chopped wal- nuts; thicken with yolks of 2 eggs and add brandy or rum to taste. Let cool thoroughly and spread between layers. Mrs, Solomon Hirsch, BIrs. Heitshu's Wedding Cake. 1 lb. sugar. 1 lb. butter. 1 lb. flour (browned). l)/2 lb. citron cut (not too fine). 1 lb. good sultana raisins. 5 lbs. good large raisins (after seeding) . 2 lbs. currants. 11/2 lbs. black dates, cut fine. 1 coffee cup thick black plum jam. 1 teacup Porto Rico molasses. 1 big cup brandy. 12 eggs. 1 tablespoon grated nutmeg. 1 tablespoon cloves. I tablespoon cinnamon. Bake 5 hours, the first 2 hours very slowly. CAKES 211 Wedding Cake. 12 eggs. 1 lb. sugar. 1 lb. butter. 1 lb. flour. 3 lbs. raisins (chopped a little). 2 lbs. currants. 2 lbs. blanched almonds (chopped). Yi lb. citron peel. 1/2 lb. lemon peel. 2 large wineglasses sherry. 1 large wineglass brandy. 1 large wineglass rosewater. 4 nutmegs. 1 large tablespoon cinnamon. 1 teaspoon allspice. 1 teaspoon cloves. 1 large teaspoon baking soda. Beat butter and sugar to a cream, eggs separately, sift spices and soda with flour. Bake 31/2 hours in slow oven. Half this quantity of everything makes a a fair-sized three- story cake. Mrs, J. C. Robinson, Plain White Cake. 2 cups sugar. Yi cup butter. 4 whites of eggs, well beaten. 1 cup sweet milk. 3 cups flour. 3 small teaspoons baking powder. Add whites last. Mrs. W, H. Nunn. Walnut Loaf Cake. 1 cup sugar. Vi cup butter. 2 eggs. Yz cup sweet milk. 212 PORTLAND WOMAN'S EXCHANGE COOK BOOK V/i cups flour. 2 level teaspoons baking powder. 1 large chopped walnuts. Vanilla extract. Cream butter and sugar well, adding beaten yolks. Sift baking powder with flour three times and gradually add flour and milk. Beat the whites and fold in, adding floured nuts and extract last. Bake in moderate oven. Mrs, W. H, Nunn. White Cake. 9 whites of eggs. lJ/2 cups granulated sugar. 54 cup butter. 1-3 cup milk. 3 cups pastry flour. 2 teaspoons baking powder
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