WHITE Cake
From Recipes (Good Luck Margarine, 1927), 1927
Presented as published in 1927. 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
98Calories
12 gProtein
6 gCarbs
3 gFat
Full nutrition (30 nutrients)
Calories98 kcal
Protein12 g
Carbohydrates5.8 g
Sugars3.9 g
Total Fat2.6 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium31 mg
Potassium121 mg
Calcium99 mg
Iron0 mg
Magnesium9.6 mg
Phosphorus81 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline14 mg
Water149 g
As published
This recipe was extracted from Recipes (Good Luck Margarine, 1927) (1927) by John F. Jelke Co, page 7. The excerpt below is the record exactly as published.
WHITE CakE—Make Cake Batter No. 2, except that 3 egg whites are used instead of 2 whole eggs, and 1/3 cup more milk
Cook this with the app: pantry check, scaling, and the assistant.