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White Cup Cake

Name: White Cup Cake
Yield: 10 servings
Ingredients: Whites of eight eggs; three half-pint cupfuls of flour; two half-pint cupfuls of white sugar; one half-pint cupful of butter; one half-pint cupful of cream; one teaspoonful of cream of tartar; half a teaspoonful of bicarbonate of soda

From Virginia Cookery-book, 1884

Serves 10

Season with essence of bitter-almonds or rose-water.

Presented as published in 1884. 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

391Calories

9 gProtein

70 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories391 kcal

Protein9.4 g

Carbohydrates70 g

Fiber0 g

Sugars40 g

Total Fat17 g

Saturated Fat3.6 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol186 mg

Sodium125 mg

Potassium201 mg

Calcium39 mg

Iron2.9 mg

Magnesium16 mg

Phosphorus129 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A64 mcg

Vitamin E0.4 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.6 mg

Folate79 mcg

Choline118 mg

Caffeine0 mg

Water43 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 91. The excerpt below is the record exactly as published.

White Cup Cake. Whites of eight eggs beaten to a stiff froth, three half-pint cupfuls of flour, two half-pint cupfuls of white sugar, one half -pint cupful of butter, one half -pint cupful of cream, one teaspoonful of cream of tartar sifted into the flour, half a teaspoonful of bicarbonate of soda

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