vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
White Cream Cake
From The century cook book, 1894
Serves 4
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
799Calories
21 gProtein
176 gCarbs
8 gFat
Full nutrition (25 nutrients)
Calories799 kcal
Protein21 g
Carbohydrates176 g
Sugars100 g
Total Fat8.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Cholesterol19 mg
Sodium6.7 mg
Potassium141 mg
Calcium27 mg
Iron5.3 mg
Magnesium26 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.3 mg
Folate150 mcg
Water101 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 74. The excerpt below is the record exactly as published.
White Cream Cake. Stir together two cupfuls of white sugar, two tablespoonfuls of butter, one teacupful of sour cream, one teaspoonful of soda. When these are well mixed, stir in three cupfuls of flour. Last of all, add the well-beaten whites of eight eggs
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