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White Cake

Name: White Cake
Yield: 10 servings
Ingredients: Two cups of white sugar; one of cream (sweet); two of flour; one tablespoon of butter; the whites of five eggs; one teaspoon of cream tartar; one-half of soda; Flavor with lemon

From The new home cook book, 1896

Serves 10

Presented as published in 1896. 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

371Calories

6 gProtein

62 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories371 kcal

Protein5.9 g

Carbohydrates62 g

Fiber0 g

Sugars41 g

Total Fat9.9 g

Saturated Fat4.8 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0 g

Cholesterol27 mg

Sodium7 mg

Potassium153 mg

Calcium21 mg

Iron1.5 mg

Magnesium9.4 mg

Phosphorus41 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate40 mcg

Choline0 mg

Caffeine0 mg

Water43 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new home cook book (1896), page 132. The excerpt below is the record exactly as published.

WHITE CAKE. Elmina Meeker, Cortland, 111. Two cups of white sugar, one of cream (sweet) ; two of flour, one tablespoon of butter, the whites of five eggs, one teaspoon of cream tartar, one-half of soda. Flavor with lemon

Cook this with the app: pantry check, scaling, and the assistant.