Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
845
Calories
27g
Protein
26g
Fat
121g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup butter
- 1 cup milk
- 2 cups sugar
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon flour
- 3 eggs
- 3 heaping teaspoons baking powder
- 2 eggs
- 2 whites of egg
Directions
1
Mrs. C. A. Barrow.
2
1 cup butter, 1 cup milk, 2 cups sugar, 1 teaspoon vanilla, 3 cups flour, 3 eggs, 3 heaping teaspoons baking powder.
3
Mix and bake in layers. Make a custard of i pint milk, yolks of 2 eggs, and 1 teaspoon flour. Flavor with vanilla or lemon extract, or put nuts in. Spread on the layers, and frost with the
4
2 whites of egg and enough sugar to stiffen.
5
CAKES. 213
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive