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Birthday Cake with Custard Filling a la Teckla
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
1144Calories
14 gProtein
255 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1144 kcal
Protein14 g
Carbohydrates255 g
Fiber0.3 g
Sugars130 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium360 mg
Potassium175 mg
Calcium354 mg
Iron7.8 mg
Magnesium37 mg
Phosphorus580 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0.1 mg
Caffeine0 mg
Alcohol9.3 g
Water93 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 593. The excerpt below is the record exactly as published.
Birthday Cake with Custard Filling a la Teckla Gateau de Fete rempli de Flan, a la Teckla Five eggs, one cup powdered sugar, four tablespoons water, two tablespoons brandy, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.