vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Jelly Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
You can alternate layers with chocolate for a dark brown cake.
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
960Calories
17 gProtein
152 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories960 kcal
Protein17 g
Carbohydrates152 g
Fiber4.6 g
Sugars143 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol220 mg
Sodium180 mg
Potassium800 mg
Calcium365 mg
Iron6.1 mg
Magnesium130 mg
Phosphorus479 mg
Zinc3 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E1 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline190 mg
Caffeine28 mg
Water253 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 108. The excerpt below is the record exactly as published.
JELLY CAKE. One cup milk, half cup chocolate, half cup sugar, yolk i egg, tea-spoonful corn-starch
Cook this with the app: pantry check, scaling, and the assistant.