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Washington Cake

Name: Washington Cake
Yield: 6 servings
Ingredients: lqt. of milk; loz. of butter; 21b. of flour; 1 gill of yeast; three eggs; 1 teaspoonful of salt

From The encyclopædia of practical cookery, 1890

Serves 6

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

727Calories

30 gProtein

130 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories727 kcal

Protein30 g

Carbohydrates130 g

Fiber3.3 g

Sugars7.9 g

Total Fat15 g

Saturated Fat3.9 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol124 mg

Sodium496 mg

Potassium603 mg

Calcium247 mg

Iron9.2 mg

Magnesium69 mg

Phosphorus457 mg

Zinc3.1 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A92 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B121.1 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)15 mg

Folate544 mcg

Choline106 mg

Caffeine0 mg

Water178 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 60. The excerpt below is the record exactly as published.

Washington Cake. — Heat lqt. of milk and dissolve loz. of butter in it ; when lukewarm, work this into 21b. of flour, 1 gill of yeast, three eggs, and 1 teaspoonful of salt

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