French Cake
From Bread, cakes, and biscuits, 1902
Serve cold.
Presented as published in 1902. 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
2904Calories
76 gProtein
550 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories2904 kcal
Protein76 g
Carbohydrates550 g
Fiber3 g
Sugars455 g
Total Fat51 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium718 mg
Potassium913 mg
Calcium352 mg
Iron16 mg
Magnesium98 mg
Phosphorus1118 mg
Zinc7.4 mg
Copper0.6 mg
Manganese1 mg
Vitamin D10 mcg
Vitamin C39 mg
Vitamin A806 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B61 mg
Vitamin B124.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.8 mg
Niacin (B3)8.3 mg
Folate425 mcg
Choline1470 mg
Caffeine0 mg
Water413 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 58. The excerpt below is the record exactly as published.
ten eggs to a good froth, then stir in carefully Jib. sugar, loz. finely shred orange peel, 4oz. fine sifted flour, and half a gill of rose or orange flower water
Cook this with the app: pantry check, scaling, and the assistant.