Whipped Cream Cake

Name: Whipped Cream Cake
Ingredients: Four eggs; one cup sugar; one cup flour; one teaspoon baking powder; one pint of sweet cream

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

2135Calories

48 gProtein

430 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories2135 kcal

Protein48 g

Carbohydrates430 g

Fiber0 g

Sugars201 g

Total Fat28 g

Saturated Fat7.5 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat6.4 g

Omega-30.1 g

Cholesterol744 mg

Sodium885 mg

Potassium3801 mg

Calcium614 mg

Iron19 mg

Magnesium312 mg

Phosphorus1092 mg

Zinc4.7 mg

Copper2.6 mg

Manganese5 mg

Vitamin D4 mcg

Vitamin C125 mg

Vitamin A325 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B61.5 mg

Vitamin B121.8 mcg

Thiamin (B1)2 mg

Riboflavin (B2)2 mg

Niacin (B3)12 mg

Folate473 mcg

Choline588 mg

Caffeine0 mg

Water484 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 3. The excerpt below is the record exactly as published.

WHIPPED CREAM CAKE. Four eggs, one cup sugar, one cup flour, one teaspoon baking powder, bake in three layers. Whip one pint of sweet cream

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