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White Cake
From The Blue grass cook book, 1904
Serves 16
Presented as published in 1904. 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
534Calories
5 gProtein
132 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories534 kcal
Protein5 g
Carbohydrates132 g
Fiber0 g
Sugars113 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium62 mg
Potassium37 mg
Calcium40 mg
Iron1.4 mg
Magnesium7 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline0 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 67. The excerpt below is the record exactly as published.
WHITE CAKE Mrs. Simms 1 large teacup of butter, 9, large teacups of sugar, S large teacups of flour, Whites of 12 eggs, 2 heaping teaspoons of baking-powder, 1 cup of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.