BE-RO Marmalade Cake
From Be-Ro home recipes, 1940
(Apricot Jam may be used in place of Marmalade.)
Presented as published in 1940. 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
1740Calories
15 gProtein
195 gCarbs
103 gFat
Full nutrition (34 nutrients)
Calories1740 kcal
Protein15 g
Carbohydrates195 g
Fiber1.2 g
Sugars171 g
Total Fat103 g
Saturated Fat20 g
Monounsaturated Fat45 g
Polyunsaturated Fat32 g
Omega-30 g
Cholesterol379 mg
Sodium234 mg
Potassium338 mg
Calcium158 mg
Iron2.4 mg
Magnesium25 mg
Phosphorus287 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C10 mg
Vitamin A1108 mcg
Vitamin E19 mg
Vitamin K104 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate61 mcg
Choline330 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 11. The excerpt below is the record exactly as published.
BE-RO Marmalade Cake 8-ozs. BE-RO FLOUR. 4-ozs. MARMALADE. 4-ozs. SUGAR. Two EGGS, beaten with 4-ozs. MARGARINE. 4 Tablespoonfuls MILK
Cook this with the app: pantry check, scaling, and the assistant.