White Nut Cake

Name: White Nut Cake
Ingredients: }/^ cup Cottolene; 4 teaspoons baking powder; IJ^ cups fine sugar; 34 teaspoon salt; % cup cold water; Whites 4 eggs beaten until stiff; 2M cups pastry flour; 3^ teaspoon Almond extract; 1 cup English walnut meats broken in pieces

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

2748Calories

81 gProtein

549 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories2748 kcal

Protein81 g

Carbohydrates549 g

Fiber0 g

Sugars302 g

Total Fat30 g

Saturated Fat7.5 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol829 mg

Sodium2828 mg

Potassium1126 mg

Calcium1224 mg

Iron13 mg

Magnesium131 mg

Phosphorus1378 mg

Zinc9.2 mg

Copper0.9 mg

Manganese2.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.4 mg

Vitamin K0.6 mcg

Vitamin B61.3 mg

Vitamin B1210 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)12 mg

Folate110 mcg

Choline588 mg

Caffeine0 mg

Water399 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 46. The excerpt below is the record exactly as published.

WHITE NUT CAKE }/^ cup Cottolene. 4 teaspoons baking powder. IJ^ cups fine sugar. 34 teaspoon salt. % cup cold water. Whites 4 eggs beaten until stiff. 2M cups pastry flour. 3^ teaspoon Almond extract. 1 cup English walnut meats broken in pieces

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