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Glove Cakes
From Cassell's dictionary of cookery, 1892
Serves 1
Time: five or six minutes to fry.
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
653Calories
32 gProtein
41 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein32 g
Carbohydrates41 g
Fiber0 g
Sugars39 g
Total Fat40 g
Saturated Fat17 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol975 mg
Sodium364 mg
Potassium388 mg
Calcium167 mg
Iron4.4 mg
Magnesium33 mg
Phosphorus520 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 612. The excerpt below is the record exactly as published.
Glove Cakes. — Beat the yolks of five eggs; mix them with sufficient floui- to make a smooth, firm paste ; add three table-spoonfuls of finely- sifted sugar, three table-spoonfuls of thick cream, and some cardamoms
Cook this with the app: pantry check, scaling, and the assistant.