French Tea Cake

Name: French Tea Cake
Ingredients: Beat ten eggs to a high froth; half a teaspoonful of volatile salts; four ounces of powdered loaf sugar; the same of sifted flour

From The housekeeper's companion, 1883

Presented as published in 1883. 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

1567Calories

75 gProtein

204 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1567 kcal

Protein75 g

Carbohydrates204 g

Fiber0 g

Sugars115 g

Total Fat50 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol1860 mg

Sodium1894 mg

Potassium847 mg

Calcium303 mg

Iron15 mg

Magnesium91 mg

Phosphorus1112 mg

Zinc7.3 mg

Copper0.5 mg

Manganese1 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A800 mcg

Vitamin E5.3 mg

Vitamin K1.5 mcg

Vitamin B60.9 mg

Vitamin B124.5 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)8 mg

Folate416 mcg

Choline1470 mg

Caffeine0 mg

Water392 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 140. The excerpt below is the record exactly as published.

French Tea Cake. — Beat ten eggs to a high froth, dis- solve half a teaspoonful of volatile salts in a little hot water, let it stand to cool, then put it to the eggs and beat for ten minutes; add four ounces of powdered loaf sugar, and the same of sifted flour

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