Glazed Madeira Cake
From Fifty dinners, 1895
Use the process for stewed prunes, substituting old cognac for cherry brandy or rum.
Presented as published in 1895. 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
582Calories
7 gProtein
151 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein6.7 g
Carbohydrates151 g
Fiber19 g
Sugars123 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium34 mg
Potassium1364 mg
Calcium326 mg
Iron4.2 mg
Magnesium133 mg
Phosphorus133 mg
Zinc1.1 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A4 mcg
Vitamin E0.7 mg
Vitamin K30 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate4.9 mcg
Choline31 mg
Caffeine0 mg
Water330 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 23. The excerpt below is the record exactly as published.
two tablespoonfuls of apri- cot jam into a stewpan with a sherry-glass of rum, and one of water, boil up and reduce till about the con- sistency of treacle ; build up the cake in layers of slices in the centre of a glass compote dish, liberally spread- ing glaze over each layer, and pouring the remainder of it over, the top of the layers, arrange round this overlapping one another a pound or so of stewed dried figs
Cook this with the app: pantry check, scaling, and the assistant.