White Cake
From Magnet cream separator cook book, 1910
Recipe by Albert Mariette, Ardoise, Hants Co., N.S.
Presented as published in 1910. 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
8338Calories
48 gProtein
2059 gCarbs
133 gFat
Full nutrition (34 nutrients)
Calories8338 kcal
Protein48 g
Carbohydrates2059 g
Fiber0 g
Sugars1818 g
Total Fat133 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol530 mg
Sodium1142 mg
Potassium924 mg
Calcium946 mg
Iron20 mg
Magnesium129 mg
Phosphorus904 mg
Zinc4.2 mg
Copper0.7 mg
Manganese2.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)2 mg
Niacin (B3)21 mg
Folate525 mcg
Choline190 mg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 26. The excerpt below is the record exactly as published.
WHITE CAKE. IX cups sugar, 1 cup milk, X cup butter, 2X cups flour, 1 egg, 2 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.