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Jelly Cake
From Royal Victoria cook book, 1900
Serves 12
Presented as published in 1900. 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
No method was recorded for this recipe.
Nutrition per serving
663Calories
18 gProtein
140 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein18 g
Carbohydrates140 g
Fiber0 g
Sugars19 g
Total Fat4.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol7.5 mg
Sodium136 mg
Potassium275 mg
Calcium145 mg
Iron8.9 mg
Magnesium47 mg
Phosphorus235 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate251 mcg
Choline7.2 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 47. The excerpt below is the record exactly as published.
JELLY CAKE —Two eggs, 1 cup sugar, 1 tablespoon butter, 15 cups flour, 1 tablespoon baking powder, 2 cup milk
Cook this with the app: pantry check, scaling, and the assistant.