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Cakes, Marlborough

Name: Cakes, Marlborough
Yield: 10 servings
Ingredients: Beat eight eggs; 1 lb. of pounded sugar; three quarters of an hour, then by degrees mix in 1 lb. of fine flour well dried; add 2 ozs. of caraway seeds

From Consult me, 1902

Serves 10

Presented as published in 1902. 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

375Calories

10 gProtein

75 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories375 kcal

Protein9.9 g

Carbohydrates75 g

Fiber2.2 g

Sugars45 g

Total Fat5.3 g

Saturated Fat1.3 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol149 mg

Sodium59 mg

Potassium179 mg

Calcium68 mg

Iron3.6 mg

Magnesium29 mg

Phosphorus148 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.8 mcg

Vitamin C1.2 mg

Vitamin A65 mcg

Vitamin E0.6 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.5 mg

Folate74 mcg

Choline119 mg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 101. The excerpt below is the record exactly as published.

CAKES, Marlborough. — Beat eight eggs, and 1 lb. of pounded sugar three quarters of an hour, then by de- grees mix in 1 lb. of fine flour well dried ; add 2 ozs. of caraway seeds

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