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Gateau of Mixed Fruits (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Time: half an hour.
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
724Calories
0 gProtein
188 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories724 kcal
Protein0.3 g
Carbohydrates188 g
Fiber1.2 g
Sugars177 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium38 mg
Potassium81 mg
Calcium13 mg
Iron0.3 mg
Magnesium5.8 mg
Phosphorus6.7 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.7 mcg
Choline5.9 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 584. The excerpt below is the record exactly as published.
Gateau of Mixed Fruits (another way). — Take a cupful of two or thi-ee different kinds of unsweetened fruit iuice. Put them into a saue©- GAU (246) GEN pan with a pound of sugar to every pint and a half of juice, a iittle apple jelly, the juice of a lemon, and a quarter of a pound of ground rice
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