Delicate Cake
From Mother Hubbard's cupboard, 1887
A very nice and delicate cake.
Presented as published in 1887. 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
240Calories
19 gProtein
5 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein19 g
Carbohydrates4.7 g
Fiber0 g
Sugars1.1 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium1019 mg
Calcium85 mg
Iron2.8 mg
Magnesium19 mg
Phosphorus298 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 22. The excerpt below is the record exactly as published.
one teaspoon of cream tartar (just even full), one teaspoon of vanilla. Beat the eggs to a stiff froth, then add sugar after sifting twice ; sift the flour five times and mix the cream tartar in it well ; put a pan in the oven and set your tin on that, or it will bake too fast. Bake in a new tin and do not grease. Time one hour in a slow oven. A very nice and delicate cake. Mrs. A. Prentice. LADY FINGERS. One-half pound pulverized sugar and six yolks of eggs, well stirred ; add one-fourth pound flour
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