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White Cake
From Around-the-world cook book, 1913
Serves 2
This cake can be baked in a sheet, loaf, or layers.
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
930Calories
19 gProtein
204 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories930 kcal
Protein19 g
Carbohydrates204 g
Fiber0 g
Sugars106 g
Total Fat17 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol46 mg
Sodium521 mg
Potassium359 mg
Calcium437 mg
Iron7.6 mg
Magnesium50 mg
Phosphorus358 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 82. The excerpt below is the record exactly as published.
WHITE CAKE Flour, 2 cups, Sugar, 1 cup. Baking-powder, 2 teaspoons, Egg, 1 (white only). Milk, 1 cup, 241 CAKE AROUND-THE- WORLD COOK BOOK Butter, 2 tablespoons, Salt.
Cook this with the app: pantry check, scaling, and the assistant.