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White Cake
From How we cook in Tennessee .., 1906
Serves 12
Presented as published in 1906. 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
No method was recorded for this recipe.
Nutrition per serving
405Calories
8 gProtein
66 gCarbs
19 gFat
Full nutrition (35 nutrients)
Calories405 kcal
Protein7.7 g
Carbohydrates66 g
Fiber0 g
Sugars34 g
Total Fat19 g
Saturated Fat4.3 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol123 mg
Sodium39 mg
Potassium230 mg
Calcium25 mg
Iron2.8 mg
Magnesium15 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C0.7 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate79 mcg
Choline78 mg
Caffeine0 mg
Alcohol0.4 g
Water46 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 79. The excerpt below is the record exactly as published.
White Cake. — Whites of twelve eggs, six cups flour (slightly heaped), three and one-half cups sugar (even), two even cups butter, measured after it is creamed, two cups ice water, three teaspoons baking powder (slightly heaped). Line the pan with paper, letting it protrude over the edges. Do not grease pan. White Cake. — Half cup of butter, half cup of lard, two cups of sugar, one cup of water, four cups of flour, whites of six eggs well beaten, one tablespoon of whiskey, one tablespoon of lemon, two teaspoons of cream tartar, one teaspoon of soda
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