Envelope Cakes

Name: Envelope Cakes
Ingredients: the weight of four eggs in butter, sugar, and flour; two ounces of sultana raisins; one ounce of dried cherries; grated rind of half a lemon; half a pint of cream

From Soups, savouries, sweets, with a chapter on breads, 1889

Bake for half an hour in a warm oven.

Presented as published in 1889. 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

1068Calories

7 gProtein

77 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories1068 kcal

Protein6.9 g

Carbohydrates77 g

Fiber2.6 g

Sugars56 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol241 mg

Sodium66 mg

Potassium757 mg

Calcium190 mg

Iron0.7 mg

Magnesium40 mg

Phosphorus201 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C7.3 mg

Vitamin A40 mcg

Vitamin E0.1 mg

Vitamin K9.1 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate4.8 mcg

Choline10 mg

Caffeine0 mg

Water149 g

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 42. The excerpt below is the record exactly as published.

Envelope Cahes^ The weight of four eggs in butter, sugar, and flour ; two ounces of sultana raisins, one ounce of dried cherries, grated rind of half a lemon, half a pint of cream

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