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Chinese Cakes
From The Times cook book, no. 2, 1905
Serves 6
These cakes look pretty with other kinds of cake.
Presented as published in 1905. 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
71Calories
3 gProtein
4 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein2.9 g
Carbohydrates4.2 g
Fiber0.2 g
Sugars2.3 g
Total Fat4.5 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol184 mg
Sodium8.3 mg
Potassium23 mg
Calcium27 mg
Iron0.6 mg
Magnesium1.6 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline139 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 93. The excerpt below is the record exactly as published.
CHINESE CAKES. Mrs. T. H. Sul- livan, San Jacinto, Cal.— Beat the yolks of six eggs well, and to each yolk add a tablespoon of sugar and one large tablespoon of flour to each spoon of sugar. Flavor with lemon ex- tract and one teaspoon of ground cinnamon
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