Elvet Cake

Name: Elvet Cake
Ingredients: One cup of yeast; three eggs well beaten; one quart of warm milk; one quart of sifted flour; a large spoonful of butter; sait

From La cuisine creole, 1885

Presented as published in 1885. 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

2535Calories

134 gProtein

450 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories2535 kcal

Protein134 g

Carbohydrates450 g

Fiber40 g

Sugars0.6 g

Total Fat44 g

Saturated Fat6.2 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol589 mg

Sodium300 mg

Potassium2315 mg

Calcium226 mg

Iron34 mg

Magnesium233 mg

Phosphorus1791 mg

Zinc17 mg

Copper1.5 mg

Manganese4.3 mg

Vitamin D3 mcg

Vitamin C0.4 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K1 mcg

Vitamin B62.8 mg

Vitamin B121.4 mcg

Thiamin (B1)21 mg

Riboflavin (B2)8.9 mg

Niacin (B3)94 mg

Folate4361 mcg

Choline489 mg

Caffeine0 mg

Water174 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 65. The excerpt below is the record exactly as published.

ELVBT CAKE. One cup of yeast, three eggs well beaten, one quaré of warm milk, one quart of sifted flour, sait, a large spoonful of butter

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