vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
White Mountain Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Instead of jelly between the layers, use frosting made from egg white and sugar.
Presented as published in 1882. 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
867Calories
17 gProtein
189 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories867 kcal
Protein17 g
Carbohydrates189 g
Fiber0 g
Sugars103 g
Total Fat28 g
Saturated Fat1.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol163 mg
Sodium66 mg
Potassium685 mg
Calcium115 mg
Iron6.8 mg
Magnesium40 mg
Phosphorus235 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.5 mg
Folate187 mcg
Choline84 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 66. The excerpt below is the record exactly as published.
WHITE MOUNTAIN CAKE. Butter one-half cup. Sugar 2 cups. Flour 3^ cups. Milk I cup. Eggs 2. Cream of tartar 2 tea-spoonfuls. Soda I tea-spoonful.
Cook this with the app: pantry check, scaling, and the assistant.