Jelly Cake
From The New York receipt book, 1882
Presented as published in 1882. 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
1459Calories
33 gProtein
300 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1459 kcal
Protein33 g
Carbohydrates300 g
Fiber0 g
Sugars202 g
Total Fat17 g
Saturated Fat5 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol560 mg
Sodium694 mg
Potassium405 mg
Calcium389 mg
Iron10 mg
Magnesium55 mg
Phosphorus545 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A245 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.6 mg
Folate271 mcg
Choline444 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 13. The excerpt below is the record exactly as published.
Jelly Cake.— Beat 3 eggs well, the whites and yolks separately; take a cup of flne white sugar and beat that in well with the yolks, and a cupful of sifted flour, stiiiecl m gently; then stir in the whites, a little at a time, and a tea¬ spoonful of baking-powder and 1 spoonful milk; pour it in three jelly cake plates, and bake ten minutes in a well-heated oven; when cold, spread with currant jelly
Cook this with the app: pantry check, scaling, and the assistant.