vegetarianpescatariansoy-freefish-freeshellfish-free
Five O'Clock Tea Cake
From The complete cook book, 1900
Serves 5
If nuts cannot be obtained, chopped figs or raisins can be used with the cream.
Presented as published in 1900. 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
907Calories
15 gProtein
126 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories907 kcal
Protein15 g
Carbohydrates126 g
Fiber1.3 g
Sugars83 g
Total Fat58 g
Saturated Fat13 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol219 mg
Sodium263 mg
Potassium339 mg
Calcium245 mg
Iron4.1 mg
Magnesium62 mg
Phosphorus322 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0.3 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate94 mcg
Choline97 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 104. The excerpt below is the record exactly as published.
five o'clock tea table will find it in the following recipe : The ingredients are one cup of sugar, one cup of milk, two cups of flour, with two even tieaspoonfuls of baking powder sifted in, a piece of butter the size of an egg, two eggs — the white of one, however, being put aside for the frosting. Beat the butter and sugar to a cream, add the milk, the yolks of the two eggs and white of one well beaten, and lastly the two cups of flour, stirring the whole mixture thoroughly together. Then take out one-third into another dish, grate in sufficient chocolate to make it look dark, and flavor with vanilla. Flavor the remaining two-thirds with lemon, put the chocolate mixture — which is to form the middle layer — into one pan to bake, and the light mix- ture into two others. For the filling, whip half a pint of thick cream, chop a cupful of walnuts fine, add a cup of sugar, and stir both into the cream. Spread be- tween the layers, and cover the top with an icing made •of the white of egg reserved for the purpose, sifting shredded cocoanut
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