White Cake
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
3620Calories
97 gProtein
706 gCarbs
138 gFat
Full nutrition (34 nutrients)
Calories3620 kcal
Protein97 g
Carbohydrates706 g
Fiber0 g
Sugars412 g
Total Fat138 g
Saturated Fat16 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.8 g
Omega-30.2 g
Cholesterol1762 mg
Sodium662 mg
Potassium2171 mg
Calcium540 mg
Iron29 mg
Magnesium173 mg
Phosphorus1404 mg
Zinc8.8 mg
Copper0.9 mg
Manganese3 mg
Vitamin D9.8 mcg
Vitamin C0 mg
Vitamin A698 mcg
Vitamin E4.3 mg
Vitamin K1.2 mcg
Vitamin B61 mg
Vitamin B124.5 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)3.7 mg
Niacin (B3)26 mg
Folate790 mcg
Choline1209 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 28. The excerpt below is the record exactly as published.
two cups sugar, three and a half cups flour, two-thirds cup milk, three eggs, one cup chopped raisins, one cup walnuts, half teaspoon soda. Washington. One pound brown sugar, one-half pound butter, four eggs (well beaten), one cup milk CAKE. 85 (medium size cup), one pound flour sifted twice, one pound fruit mixed with flour, currants, raisins and citron, one wine glass wine, one nutmeg, teaspoon cin- namon, two tablespoons baking powder. Makes one large cake. White. Whites of eight eggs, two cups sugar, one- half cup butter, three-quarters cup milk, three cups flour, one teaspoon cream tartar
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