Genoa Cake

Name: Genoa Cake
Ingredients: The weight of five Eggs in Sugar, Flour, Butter; Quarter of a pound of Candied Peel; Quarter of a pound of Sultanas; One ounce of Candied Cherries; Two ounces of Almonds; One teaspoonful of grated Lemon or Orange Rind

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

1199Calories

49 gProtein

146 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1199 kcal

Protein49 g

Carbohydrates146 g

Fiber23 g

Sugars103 g

Total Fat53 g

Saturated Fat10 g

Monounsaturated Fat27 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol930 mg

Sodium417 mg

Potassium1807 mg

Calcium516 mg

Iron8.6 mg

Magnesium234 mg

Phosphorus910 mg

Zinc5.6 mg

Copper1.1 mg

Manganese1.6 mg

Vitamin D5 mcg

Vitamin C152 mg

Vitamin A404 mcg

Vitamin E3.1 mg

Vitamin K4.8 mcg

Vitamin B61 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)4.1 mg

Folate136 mcg

Choline758 mg

Caffeine0 mg

Water309 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 37. The excerpt below is the record exactly as published.

GENOA CAKE Ingredients : The weight of five Eggs in : Sugar Flour Butter Quarter of a pound of Candied Peel Quarter of a pound of Sultanas One ounce of Candied Cherries Two ounces of Almonds One teaspoonful of grated Lemon or Orange Rind

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