Hurry Cake
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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
1294Calories
36 gProtein
232 gCarbs
27 gFat
Full nutrition (21 nutrients)
Calories1294 kcal
Protein36 g
Carbohydrates232 g
Sugars141 g
Total Fat27 g
Sodium3.7 mg
Potassium157 mg
Calcium23 mg
Iron6.4 mg
Magnesium31 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin E4.8 mg
Vitamin B60.1 mg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)7.6 mg
Folate181 mcg
Water133 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.
Beat the yolks of five eggs till light, and the whites of three to a very stiff froth ; dissolve 5oz. of 94 BREAD, CAKES. AND BISCUITS. caster sugar in nearly a wineglassful of water, and let it boil up, then pour it boiling on the eggs, and let them stand till nearly cold ; then beat in gradually 4oz. of fine- flou
Cook this with the app: pantry check, scaling, and the assistant.