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
33Calories
6 gProtein
1 gCarbs
0 gFat
Full nutrition (6 nutrients)
Calories33 kcal
Protein6.4 g
Carbohydrates1.4 g
Total Fat0 g
Riboflavin (B2)0.2 mg
Water52 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.
White Cake. Leave out the yolks and mix as plain cake. The whites of three eggs may be used instead of two
Cook this with the app: pantry check, scaling, and the assistant.