Wheatless Cake No. 2

Name: Wheatless Cake No. 2
Ingredients: 4 tablespoons butter substitute; Yi. cup sugar; 2 eggs; i^ cup mashed potatoes; cup corn flour; 3^ teaspoon salt; 3 teaspoons baking powder

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

1363Calories

19 gProtein

170 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories1363 kcal

Protein19 g

Carbohydrates170 g

Fiber4.9 g

Sugars103 g

Total Fat70 g

Saturated Fat53 g

Monounsaturated Fat8 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol387 mg

Sodium3065 mg

Potassium548 mg

Calcium880 mg

Iron6.5 mg

Magnesium51 mg

Phosphorus617 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.1 mcg

Vitamin C0.1 mg

Vitamin A221 mcg

Vitamin E3.4 mg

Vitamin K16 mcg

Vitamin B60.4 mg

Vitamin B121.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.8 mg

Folate151 mcg

Choline312 mg

Caffeine0 mg

Water173 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 10. The excerpt below is the record exactly as published.

Wheatless Cake No. 2 4 tablespoons butter substitute Yi. cup sugar 2 eggs i^ cup mashed potatoes \y2 cup corn flour 3^ teaspoon salt 3 teaspoons baking powder

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