vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yellow Cake
From The new practical housekeeping, 1890
Serves 10
Using whites of eggs instead of yolks and adding lemon and almond extract makes a Silver Cake.
Presented as published in 1890. 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
404Calories
10 gProtein
72 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories404 kcal
Protein9.9 g
Carbohydrates72 g
Fiber0.3 g
Sugars40 g
Total Fat10 g
Saturated Fat4.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol164 mg
Sodium70 mg
Potassium229 mg
Calcium58 mg
Iron2.9 mg
Magnesium20 mg
Phosphorus147 mg
Zinc0.9 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)0.4 mg
Niacin (B3)2.6 mg
Folate80 mcg
Choline118 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 57. The excerpt below is the record exactly as published.
Yellow Cake^ — Cream pint pulverized sugar and gill butter, add well beaten yolks of eight eggs, half nutmeg, grated, half pint sour cream with level teaspoon soda dissolved in it, and three- quarters of a quart flour with teaspoon of cream tartar
Cook this with the app: pantry check, scaling, and the assistant.