White Cake
From The home science 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
738Calories
30 gProtein
148 gCarbs
3 gFat
Full nutrition (19 nutrients)
Calories738 kcal
Protein30 g
Carbohydrates148 g
Total Fat2.8 g
Sodium3.8 mg
Potassium256 mg
Calcium36 mg
Iron11 mg
Magnesium50 mg
Phosphorus203 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin B60.1 mg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate301 mcg
Water96 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 87. The excerpt below is the record exactly as published.
one and one-half cups of flour in which two teaspoons of baking powder have been sifted. Flavor with one saltspoon of spice or one-half teaspoon of extract. Lastly fold in two egg whites stiffly beaten. 2oo Home Science Cook Book. White Cake. Leave out the yolks and mix as plain cake. The whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.