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Jelly Cake
From Tried favourites cookery book, 1909
Serves 8
Presented as published in 1909. 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
158Calories
2 gProtein
37 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein1.9 g
Carbohydrates37 g
Fiber0 g
Sugars25 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol4.6 mg
Sodium32 mg
Potassium31 mg
Calcium27 mg
Iron0.9 mg
Magnesium5 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline1 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 156. The excerpt below is the record exactly as published.
Jelly Cake. 2 Eggs, i cupful Sugar, tablespoonfuls Butter, 3 tablespoonfuls Milk, 1 full cupful Flour. Beat butter and sugar to a ci-eam. Add yolks of eggs, millc, then IJ teaspoonfuls baking powder
Cook this with the app: pantry check, scaling, and the assistant.