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French Cake

Name: French Cake
Yield: 5 servings
Ingredients: half a pound of fine flour; half a pound of ground rice; a pound of finely-sifted sugar; the grated rind of a lemon; four ounces of sweet; one of bitter; a tablespoonful of orange-flower water; twelve eggs

From Cassell's dictionary of cookery, 1892

Serves 5

Probable cost: 2s. 6d.

Presented as published in 1892. 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

860Calories

26 gProtein

136 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories860 kcal

Protein26 g

Carbohydrates136 g

Fiber5.7 g

Sugars93 g

Total Fat27 g

Saturated Fat4.8 g

Monounsaturated Fat13 g

Polyunsaturated Fat5.8 g

Omega-30 g

Cholesterol446 mg

Sodium174 mg

Potassium469 mg

Calcium180 mg

Iron5.9 mg

Magnesium106 mg

Phosphorus425 mg

Zinc2.8 mg

Copper0.5 mg

Manganese1 mg

Vitamin D2.4 mcg

Vitamin C26 mg

Vitamin A193 mcg

Vitamin E8.6 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.3 mg

Folate144 mcg

Choline369 mg

Caffeine0 mg

Water116 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 551. The excerpt below is the record exactly as published.

Prench Cake. — Mix equal quantities of fine flour and groxmd rice together, half a pound of eafe'h. Put these into a bowl, with a pound of finely-sifted sugar, the grated rind of a lemon, and four ounces of sweet, and one of bitter, almonds, pounded together with a table- spoonful of orange-flower water. Beat twelve ■egg

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