Invalids’ Cake

Name: Invalids’ Cake
Ingredients: 3 large or 4 small eggs; The weight of three in castor sugar and flour; 1 teaspoonful baking powder

From Cookery book and general axioms for plain cookery, 1890

This is called Invalids’ Cake because there is no fat in it except the oil in the eggs.

Presented as published in 1890. 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

217Calories

19 gProtein

2 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories217 kcal

Protein19 g

Carbohydrates2.3 g

Fiber0 g

Sugars0.6 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium683 mg

Potassium208 mg

Calcium345 mg

Iron3.1 mg

Magnesium19 mg

Phosphorus394 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water115 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 38. The excerpt below is the record exactly as published.

INVALIDS’ CAKE. Ingredients 3 large or 4 small eggs. The weight of three in castor sugar and flour. 1 teaspoonful baking powder

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